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Prep Time
5 mins
Total Time
30 mins
Makes
2 1/2 cups (625 mL) dip

Ingredients

2 tsp
olive oil
10 mL
1
onion, finely diced
10 cups
packed baby spinach
2.5 L
1/2 cup
mayonnaise
125 mL
1/2 cup
sour cream
125 mL
1 tbsp
lemon juice
15 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Heat oil in a large non-stick saucepan over medium-high heat. Cook onion, stirring occasionally, until soft and starting to turn golden, 5 to 8 min.
Step 2
Add spinach and cook until wilted, about 2 min. Set aside in fridge to cool completely, about 15 min.
Step 3
Place spinach mixture in bowl of food processor. Add mayonnaise, sour cream, lemon juice, salt and pepper. Blend until smooth, about 30 sec.

Tip

To serve spinach dip the classic way, hollow out a large round pumpernickel or sourdough loaf, leaving a 1-in. (2.5-cm) thick "bowl". Fill bread bowl with dip. Dice remaining bread and use for dipping. Alternatively, serve with cut-up fresh vegetables: carrots, cucumber, celery, radishes.
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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp, 30mL):
Calories:
40
Fat:
3
Saturated Fat:
1
Carbs:
1
Protein:
1
Sodium:
70 mg