This is one of my favorite ways to make myself eat more vegetables. I can’t just eat raw vegetables by themselves, but sometimes I feel like I should be eating more of them. Dipping them in this creamy garlic and spinach dip may not be the healthiest option, but it’s still better than a bag of chips or cookies, right? If you’re not a spinach fan, then don’t worry. You won’t even taste it!
I think this dip is best served warm, but you can of course eat it cold if you prefer. Keep in mind that since the bulk is cream cheese, it will begin to solidify as it cools.
Substitutions and Additions
When I call for a shallot here, I meant the kind that looks like a small, slightly elongated onion, as opposed to green onions/scallions. I feel it’s important to clarify this because I’ve heard the latter referred to as shallots before. If you can’t find shallots or don’t want to buy them, you can use regular onion instead.
I use full fat sour cream and cream cheese. If you must, you can use lower fat versions, though it won’t taste quite as good!
I purposely kept this recipe simple, but I often embellish depending on what I feel like at the time. You can add in a tablespoon of fresh herbs such as parsley or chives at the end if you like, or a pinch of cayenne pepper. Whatever you think sounds good, within reason of course!
How to Make Creamy Garlic and Spinach Dip
Cook Garlic and Shallot
Heat the olive oil in a medium saucepan over medium low heat, then add in the garlic and shallot. Cook, stirring often, until fragrant and shallot starts turning translucent. You’re really just taking the raw bite out of the ingredients here, so you should only have to cook for a few minutes.
Add Spinach and Season
Add the baby spinach and sprinkle with a little salt and pepper, then stir and cook until wilted, which should only take a minute or so. The spinach can be chopped as finely as you like but I don’t mind bigger pieces of spinach so I just give the leaves a rough chop.
Add Cream Cheese and Sour Cream
Add in the cream cheese and the sour cream and continue to cook, stirring. The cream cheese will take a couple of minutes to melt into the rest of the ingredients. Then it’s just a matter of making sure everything is well combined.
Check Seasoning and Serve
Taste your dip to see if it requires more salt and/or pepper, and add as needed. Then transfer to a serving dish and serve warm. I like to eat this with fresh vegetables such as carrot, celery and bell pepper, as well as crackers like Triscuits, but you can use whatever you like. I don’t personally like raw broccoli, but I know there are plenty of people who do, so you could try that. Sugar snap peas would also be good!
This serves about six to eight people as an appetizer or snack, depending on how much they like to eat!
Creamy Garlic and Spinach Dip
- 1 teaspoon extra virgin olive oil
- 4 cloves garlic minced
- 1 shallot finely chopped, or sub 1/4 cup finely chopped onion
- 4 cups baby spinach chopped
- salt and pepper, to taste
- 8 oz cream cheese cubed
- 1/4 cup sour cream
- Heat the olive oil in a medium saucepan over medium low heat. Add the garlic and shallot and cook, stirring, for a few minutes, until shallot starts to turn translucent.
- Add spinach and a dash of salt and pepper and stir until wilted.
- Add cream cheese and sour cream and cook, stirring, until cream cheese has melted and everything is well combined.
- Taste and add more salt and pepper if desired, then serve.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!