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Growing up, the only way I knew how to make spinach dip was by using dehydrated soup mix and frozen spinach, and dumping the whole thing into a hollowed-out bread bowl. It was delicious, but as a grown-up, I like the flavor and texture of fresh vegetables for my spinach dip. So for this recipe, I cook fresh spinach leaves, shredded carrots, and onions, then mix them together with mayo, sour cream, and a few other ingredients. After a couple hours chilling in the fridge, it’s ready to serve with crackers and veggies, but I still like to break out the bread bowl.
For a heartier option, try our Chicken Wing Dip recipe.
A French Rhône-inspired Syrah that has the versatility to refresh between bites while still letting the character of sweetly-spiced dishes shine through.Shop on Glassful ›
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...