16 oz fresh baby spinach
1 small carrot
1/4 small red onion
1/2 stalk celery
16 oz sour cream
2 tablespoons mayo
1/2 teaspoon ground mustard
1/4 teaspoon ground coriander
3 tablespoons finely diced Italian parsley
freshly ground black pepper
Heat a small amount of water to large skillet. Add the spinach in batches until wilted. Thoroughly squeeze dry. Coarsely chop. Place in a medium bowl.
In a small food processor (I used this mini manual chopper) or if you have the patience to chop vegetables very finely, finely chop the carrot, red onion, celery. Add to the bowl with the spinach.
Stir in the remaining ingredients until well distributed. Refrigerate at least one hour and up to overnight before serving.
Our theme for NYE this year was games so of course, I had to make dip! What better game night food is there? If you are actually serving it on game night, I suggest crackers because they are sturdy (this is a hardy dip!) and won’t leave your hands greasy. It’s also really good with cucumber spears, pretzels and thicker chips.
My inspiration for the dip was those old school dried vegetable soup mix
spinach dips that were everywhere from around the 1960s on. Does anyone really make soup from that mix? Even the packet photo is of spinach dip!
This version is just as easy but so much more flavorful. The little dehydrated vegetables never got 100% soft so I just finely chopped them here vs sauteing them so they retained a little bite and didn’t add any butter or oil to the dip which can make a dip greasy. I opted for fresh baby spinach becuase I find the flavor and texture is so much better than frozen which can have a lot of stems. This makes for a more velvety dip.
This really was delicious! I kept coming back for more. If you’ve missed this old fashioned dip now is the time to make it again.
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