FRESH SPINACH DIP

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Fresh Spinach Dip image

I love spinach dips, but I don't really adore frozen spinach. This recipe calls for fresh spinach and is a welcome change. Adapted from a Beter Homes & Gardens holiday issue. Start with a large bag of fresh spinach and finely chop it - once chopped, the amount of spinach you need should fill 3 cups of volume. Prep time allows for chopping the spinach. Please plan ahead -this needs several hours chilling time.

Provided by HeatherFeather

Categories     Spinach

Time 35m

Yield 1 bowl dip, 30 serving(s)

Number Of Ingredients 12

4 slices bacon, cooked and crumbled
1 tablespoon olive oil
2 cups fresh mushrooms, sliced thinly
1/3 cup fresh onion, finely chopped
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 (10 ounce) bag fresh spinach, washed & dried (chopped finely to measure 3 cups of volume)
3 ounces neufchatel cheese or 3 ounces cream cheese, softened
1/2 cup low-fat sour cream or 1/2 cup regular sour cream
2 tablespoons skim milk, plus extra if needed to achieve desired consistency

Steps:

  • Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
  • Stir in vinegar, mustard, and pepper.
  • Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
  • Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
  • Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
  • Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.

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