Print This Post
Spinach Dip With Fresh Vegetables
This is a delicious and healthier spin on the traditional dried soup-mix spinach dip, using fresh vegetables like carrots, onions and garlic instead of dried vegetables from a soup mix — and avoiding chemical additives and an overabundance of salt. Just a little bit more trouble than ripping open a soup packet, the taste is fresher and you can taste the individual vegetables far better than the dried soup mix, where the salt pretty much takes over.
I tossed everything but the spinach in a food processor, which took about 5 minutes, and the result was a fairly smooth texture with specs of orange (carrot) and green (basil). You could also grate or chop vegetables manually for more crunch. I used fresh vegetables and herbs that I had on hand; substitutes would probably work well. Inspired by Chaos in the Kitchen, where dried garlic, onion and dill are used instead of fresh, which I haven’t tried but probably will come winter.
- Sour Cream - 16 oz.
- Cream Cheese - 8 oz., at room temperature
- Carrot - 1
- Onion - 1/2 medium
- Basil - About 5-10 leaves, fresh (about 2-3 Tblsp. dried) - Dill would be a great alternative
- Garlic - 4 cloves
- Spinach - 16 oz. thawed from frozen, and well drained (squeeze dry)
- Salt to taste (1/4 - 1 tsp.)
- Put the cream cheese and sour cream in a food processor.
- Add everything else, except the spinach.
- Run on high with the slicing blade for 1-3 minutes, until the mixture is blended and the carrots and other ingredients are well chopped.
- Remove from the processor and place in a medium bowl.
- Add the well-drained spinach and blend really well; not just a few times, but several - sometimes the spinach sticks together.
- Taste for salt; the other flavors need to marinate for a few hours to fully flavor the cheeses.
- Cover and refrigerate for a few hours or up to a few days.
- Serve with chips, bread and/or fresh vegetables.
Tags: cheese, spinach, vegetables
