1 lbs. fresh spinach washed ruffly chopped
1/2 cup cooked bacon
1/4 cup cooked bacon for garnish
1/2 cup chopped carrot
1/2 cup finely chopped yellow onion
2 cloves finely chopped garlic
1 cup sour cream
1/2 cup cream cheese
1/2 cup Duke’s Mayo
2 tsp Worcestershire sauce
1 tsp fresh lemon juice
Himalayan salt to taste
White pepper to taste
Pita, chips, bread, veggies etc., for dipping
In a large skillet over medium heat, heat olive oil and add the carrots, onion, garlic, salt and pepper to taste. Sauté until the onion are transparent and the carrots have softened, place mixture in a large bowl and set aside.
In the same skillet add in half of the spinach, cook until the spinach has wilted. Add remaining spinach and cook until wilted. Transfer spinach to a strainer and remove as much liquid from spinach as possible. Using the back of a ladle to do this works great. Use paper towels to remove any remaining liquid from the spinach.
Chop the spinach more and place in bowl with vegetables. Add the 1/2 cup cooked bacon, cream cheese, sour cream, mayo, Worcestershire sauce, lemon juice, and salt and pepper to taste. Combine well, cover and chill for 1 – 2 hours. Season again after chilling to taste. Sprinkle remaining bacon on top and serve with your favorite bread, veggie, pita chip, or chips.
This fresh spinach dip will have you making it over and over again, yummy and easy to make.
Yields 3 cups