Fresh Spinach Dip
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 bowl dip
- Serves:
- 30
ingredients
- 4 slice bacon, cooked and crumbled
- 14.79 ml olive oil
- 473.18 ml fresh mushrooms, sliced thinly
- 78.78 ml fresh onion, finely chopped
- 2 clove garlic, minced
- 14.79 ml red wine vinegar
- 14.79 ml Dijon mustard
- 1.23 ml black pepper
- 283.49 g bag fresh spinach, washed & dried (chopped finely to measure 3 cups of volume)
- 85.04 g neufchatel cheese or 85.04 g cream cheese, softened
- 118.29 ml low-fat sour cream or 118.29 ml regular sour cream
- 29.58 ml skim milk, plus extra if needed to achieve desired consistency
directions
- 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.
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