Total Time
35mins
Prep 30 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
  2. Stir in vinegar, mustard, and pepper.
  3. Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
  4. Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
  5. Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
  6. 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.
Most Helpful

I used cream cheese and added more garlic and it was so good I eat it all. I dipped chips and vegetables in it. It was so creamy.

Mary in LA. December 10, 2003

This was really fresh tasting. I used cream cheese. I used more sour cream but I think next time I may use more as I would have liked it better more creamier and just a little less spinachy! I skipped the milk as I did not want it any thinner. Thanks HeatherFeather!

Jockey November 15, 2006