Time for another round of culinary confessions! Today's topic: spinach dip. Before going gluten-free, I loved spinach dip. Not high-class spinach dip, mind you. The kind you make from a packet of Lipton soup mix. I added sour cream, mayo, and a little parmesan and called it a day. I didn't even bother adding water chestnuts or green onions.
Since going gluten-free, I haven't eaten this dip because (at the time of this piece 1/31/2014), Lipton soup mix contains wheat. Boo!
So when a reader asked about a spinach dip, I headed into the kitchen to get reacquainted with an old friend. And I am so glad I did. Folks, creamy, wonderful spinach dip is back in my life.
Here's what I did
I shredded a carrot. (And didn't cut myself on the box grater. Always a win!)
Then chopped it. Sounds like a silly step but, trust me, you want small pieces of carrots, not long shreds.
You want fine pieces, not a mush.
Then I I finely, really finely, chopped an onion.
Next I lightly cooked them! Why? Well, cooking not only softens the vegetables, it also takes the bite off the onions. This is key. You don't want the raw onion and carrot to compete with the other flavors.
You only need to cook the onions for about two minutes. That's it!
While you wait for the onions and carrots to cool, squeeze the water from the spinach. While you can do this by hand, I find it easier to put the spinach in a colander and press it with the back of a ladle. Try to get the spinach as dry as possible. Spinach loves to hold onto water.
Stir the cooked vegetables together.
Add chopped green onions, garlic, Worcestershire sauce, and gluten-free soy sauce. Stir.
Stir in mayo and sour cream. Add parmesan if you want. (And if you can eat cheese, trust me, you want to add the parm. And not fancy parm. The canned kind. Trust me. )