Spinach Dip Recipe

As we look back on our childhood food and holiday traditions, certain dishes always stick with us. For me, that dish was the spinach dip served with sourdough bread. It's amazing how a simple dish can bring back so many fond memories.

Now, recreating this dish with my son has become a cherished tradition in our home. It's a reminder that even when life gets busy, we should always make time for quality moments with the ones we love. And it's also a reminder that healthy eating doesn't have to be boring - we can still enjoy delicious, flavorful food while taking care of our bodies.

So, as you try this recipe, let it be a symbol of the joy and togetherness that food can bring. Let's cherish these moments with loved ones and savor the simple, wholesome dishes that make life so sweet.

Ingredients

Servings: 4-6

Prep time: 10 minutes

Overall time: 15 minutes

~10 cups of fresh-cooked baby spinach or 2 bags of organic frozen spinach

1 cup of your favorite mayonnaise (you could sub Greek or cashew yogurt for an even healthier option)

1 1/4 cups of sour cream or substitute for yogurt

2 tbsp Worcestershire sauce 

1 tbsp garlic powder 

1 1/2 tsp onion powder 

1/3 cup dried parsley

2 tsp pink Himalayan salt 

Directions

Defrost frozen spinach in a microwave-safe bowl or thaw in a pot on a stove over medium-high heat for about 5 minutes until defrosted. If using fresh spinach, add about 1/2 to 1 cup of water in a pot or microwave glass bowl and cook until wilted for about 5-8 minutes until cooked. 

Strain:  Using a strainer, drain water from thawed or cooked spinach. To make it quick and easy, hold the spinach back with a spatula and allow it to strain naturally from the bowl or pot over the sink. Next, add to your spinach dip bowl for mixing.

Mixing: Using a large mixing bowl and spatula, add the remaining ingredients until well combined. Then, taste test to see if your dip needs more of one of the ingredients listed. Once mixed, you can immediately serve the dip with your favorite bread or crackers. My family and I love to eat this dip with sourdough bread. I like to cut bread into cubes, so it's easier to eat and add onto a tray or around a sourdough bowl dip, just like my mom used to do at family get-togethers. Keep it cool and store it in the refrigerator for up to five days.

Make ahead: This dip is a great make-ahead dip. It will become thicker as it chills in the refrigerator. You may need to add more of the spice ingredients listed above to flavor the spinach dip after it sits in the fridge for a day or more.