Homemade Spinach Dip Recipe
Homemade Spinach Dip
Created By Elizabeth Barbone,January, 31, 2014
This homemade spinach dip tastes just like the dips made with soup mixes, only it's better, gluten-free and contains less sodium! For more about this recipe click HERE.
about 30 minutes Cook time:
4 minutes Total time:
about 30 minutes Serves Serves 8
1 teaspoon olive oil, divided 1/2 cup shredded carrot (from about 1 medium carrot), finely chopped 1/2 cup yellow onion, finely diced 1 ten-ounce box chopped spinach, thawed 2 medium garlic cloves, finely chopped 2 medium scallions, finely chopped (white and light green parts on ) 1 cup mayonnaise, regular or low fat 1/2 cup sour cream, regular or low fat 1 teaspoon Worcestershire sauce 1 teaspoon gluten-free soy sauce 1/4 cup Parmesan cheese (preferably the canned kind)
- Heat 1/2 teaspoon olive oil in small nonstick frying pan over medium high heat until shimmering but not smoking. Add the carrots. Cook for two minutes or until carrots just begin to softer. Transfer carrots to a plate. Heat remaining olive oil. Cook onions for two minutes or until onions just begin to soften. Place on the plate with the carrots. Allow to cool for five minutes.
- While the carrots and onions cool, squeeze the water out of the spinach. I do this by placing the spinach in a colander and pressing on it with the back of a spoon.
- In a large bowl, stir together the carrots, onions, and drained spinach. Add the scallions (green onions) and garlic. Stir until combined. Add the sour cream, mayonnaise, Worcestershire sauce, and gluten-free soy sauce. Stir. If desired, add the Parmesan cheese. Serve. Store leftover dip in the refrigerator for up to three days.
Recipe adapted from "Fresh Spinach Dip" on Chow.com