Fresh Spinach Dip
This creamy spinach dip is based on fresh spinach which is combined with lots of creamy goodness, fresh aromatics and an easy store-bought spring vegetable soup mix. It is a classic dip that is packed with flavour and so quick to make and can be made in a Thermomix!
Equipment
- Food processor or Thermomix
Ingredients
- 120g fresh spinach leaves, roughly chopped (baby spinach or English spinach)
- 250g spreadable cream cheese
- ½ cup sour cream
- ½ cup good quality mayonnaise
- ¼ cup fresh parsley leaves
- 3 spring/green onions, roughly chopped
- 1 clove garlic, roughly chopped
- 30g packet spring vegetable simmer soup mix
GARNISH (OPTIONAL)
- Freshly grated parmesan cheese
- Olive oil
- Micro-greens
Instructions
FOOD PROCESSOR
- Place half of the spinach into the bowl of a food processor and process till roughly chopped. Add remaining spinach and repeat.
- Add all remaining ingredients to the spinach and blend until roughly smooth.
- Transfer mixture to a serving bowl or air tight container and chill for at least 1 hour before serving.
- Serve dip with crackers, vegetable crudités, bread sticks or slices or corn chips. Alternately place dip into a hollowed out cob loaf and serve with the bread pieces. Garnish with parmesan, olive oil and micro-greens if desired.
THERMOMIX
- Place spinach into Thermomix bowl and process for 3 seconds, Speed 5. Scrape down sides and repeat until chopped.
- Add all remaining ingredients and process for 10 seconds, Speed 5. Scrape down sides and repeat.
- Transfer to a bowl or container and store in the fridge for at least 1 hour to chill before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CREAM CHEESE
You may also use a 250g block cream cheese instead of 'spreadable' cream cheese. - SOUP MIX
Substitute with French onion soup mix instead - SOURDOUGH CRISPIES
These are one of my favourite snacks to make with leftover or stale sourdough bread. They store for weeks in an airtight container and are great for dips, soups, topping with canned tuna etc and just for nibbling on.
To make, slice sourdough bread as thin as you possibly can. Mine are usually around 3-4mm in thickness. Lay on a baking tray, without overlapping, and bake in a low 130C oven for around 15-20 minutes, flipping halfway through or until they are dried out and crisp. Allow to cool fully then store in an airtight jar or container at room temperature for up to 1 month or more!