Veg of the month for March is spinach, and I went with something I already knew I liked this time. Spinach is good for you. Garlic is good for you. If you used low-fat cream cheese and sour cream, you could even pretend this is healthy. I mean, those blue corn chips have flax seeds in them, for goodness sake. It’s almost like we’re at the spa or something. Don’t disrupt my delusion.
But enough about health. Let’s talk about how spinach is actually magic. You’re going to use a whole bag of fresh baby spinach for this recipe. It’s going to fill your entire pan. It’s going to try to overflow and escape. And then five minutes later, it’s going to practically disappear. Those beautiful broad leaves are going to turn a gorgeous dark green, release a bunch of water, and wilt down to threads of squishy goodness. Spinach plus heat equals magic. Or science. Same thing really.
There’s also a sort of ridiculous amount of sauteed garlic in this dip. Make sure anybody you plan to be kissing later is also eating some. It’s delicious, but strong. Also, don’t try to skip the lemon juice. It’s a vital component.
You can’t go wrong with a creamy dip and crunchy, salty chips. Even leafy green vegetables can’t ruin it. I approve.
- 8 ounces cream cheese, softened
- 6 to 10 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 bag baby spinach
- Salt and pepper
- 1/3 cup sour cream
- Juice of 1/2 a lemon
- Put your cream cheese in a small mixing bowl and give it a bit of a smash and stir to loosen it up in preparation for the waiting ingredients and to help it come to room temp faster. You know, in case you forgot to set it out ahead of time.
- Add olive oil to a large skillet over medium low heat. When the oil is hot, and your garlic and saute until they start to turn golden, stirring frequently. Don't get impatient and crank up the heat. Burned garlic is the worst.
- Once the garlic is ready, add the whole bag of spinach and crank the heat up to medium high. Stir frequently until the spinach is wilted and most of the liquid has cooked away.
- Spoon and scrape your garlic and spinach out onto a cutting board. Spread it out to cool it a bit before going over the whole thing with a sharp knife a few times to chop up the spinach.
- Add your spinach and garlic mixture to the cream cheese, season with salt and pepper, and add sour cream and lemon juice. Stir the whole thing together with a fork or wooden spoon. It may take a bit of work at first, depending on the temperature of your cream cheese, but eventually it will all come together.
- You can serve this right away, or refrigerate it for later. Serve it with your favorite crunchy things.