Description
I love spinach dips, but i don't really adore frozen spinach. This recipe calls for fresh spinach and is a welcome change. Adapted from a beter homes & gardens holiday issue. Start with a large bag of fresh spinach and finely chop it – once chopped, the amount of spinach you need should fill 3 cups of volume. Prep time allows for chopping the spinach. Please plan ahead -this needs several hours chilling time.
Ingredients
- Bacon
- Olive Oil
- Fresh Mushrooms
- Fresh Onion
- Garlic
- Red Wine Vinegar
- Dijon Mustard
- Black Pepper
- Fresh Spinach
- Neufchatel Cheese
- Low-fat Sour Cream
- Skim Milk
Instructions
- Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender
- Stir in vinegar, mustard, and pepper
- Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts
- Quickly add the cream cheese and stir until melted, then immediately remove from the heat
- Add the sour cream, 2 tbsp milk, and the bacon crumbles and pour into a small bowl
- Cover and chill 4-36 hours
- When ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner