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


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


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.


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp, 30mL):
3 g
Saturated Fat:
1 g
1 g
1 g
70 mg
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