Recipe by HeatherFeather
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.
- 4 slices bacon, cooked and crumbled
- 1 tablespoon olive oil
- 2 cups fresh mushrooms, sliced thinly
- 1⁄3 cup fresh onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) bag fresh spinach, washed & dried (chopped finely to measure 3 cups of volume)
- 3 ounces neufchatel cheese or 3 ounces cream cheese, softened
- 1⁄2 cup low-fat sour cream or 1⁄2 cup regular sour cream
- 2 tablespoons skim milk, plus extra if needed to achieve desired consistency
Directions See How It's Made
- Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
- Stir in vinegar, mustard, and pepper.
- Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
- Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
- Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
- 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.