July is full of summer celebrations between our two families. Birthdays, anniversaries, and holidays are great excuses to get together and have a great time. I have a few basic go-to recipes for entertaining and one of my favorites is this homemade spinach dip. This is the best spinach dip recipe that you will find for a from-scratch spinach dip that doesn’t include powdered vegetable mix.
I use real, fresh veggies and a secret ingredient to make this family favorite stand out from all the rest. I only make easy spinach dip recipes so you can be assured that this doesn’t take much more time that using the frozen spinach and other shortcuts.
The secret ingredient in this bread bowl spinach dip is DairyPure Sour Cream. You may be familiar with DairyPure and not even realize it. Land O’Lakes Sour Cream is now Dean’s DairyPure Sour Cream, with the same great taste that families have loved and trusted for years.
DairyPure Sour Cream is made with fresh cream and milk from their own dairy. I love DairyPure’s 5-Point Purity Promise: Their products contain no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped from your trusted dairy. If you are looking to cut out a few fat grams you could make a low-fat spinach dip recipe with DairyPure Light Sour Cream (which contains 50% less fat and 41% fewer calories).
- 2 tablespoons olive oil
- 1/3 cup shredded carrot (I use the food processor for a quick prep)
- 1/2 cup minced yellow onion
- 3 medium garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup DairyPure Sour Cream
- 1/2 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 20 ounces baby spinach, washed and dried
- Bread Bowl
- Vegetables for dipping
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add carrot, onion, garlic, salt, and pepper and stir. Cook veggies until soft for about 5 minutes. Put into a small bowl and reserve.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add half of your spinach. Allow to cook down about 3 minutes and add the other half of the spinach until wilted.
Using paper towels, squeeze moisture away from the spinach and then add to a medium mixing bowl. Add cooked vegetable mixture, mayonnaise, sour cream, lemon juice and Worcestershire sauce to the bowl and mix well to combine. Add salt and pepper as needed. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
Serve in a bread bowl with vegetables.