Food & Cooking Recipes Appetizers Spinach Dip 3.3 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 2 Cups This is a child-friendly way to get spinach into your kids. Watch crudites for choking hazards in children under 4. Ingredients 1 garlic clove 4 scallions 1 tablespoon olive oil 10 ounces spinach, cleaned and dried 8 ounces sour cream Juice of 1/2 lemon ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions Slice garlic and scallions. Reserve 1 tablespoon scallions for garnish. In a large skillet over medium-low heat, combine olive oil, garlic, and remaining scallions. Saute until tender, about 2 minutes. Add spinach leaves; cover, reduce heat to low, and cook until spinach is just wilted, about 2 minutes. Remove pan from heat, and let the spinach mixture cool. Transfer the cooked spinach to the bowl of a food processor, and process until smooth, about 20 seconds. Add sour cream and the lemon juice to the food processor. Pulse to combine. Add salt and pepper. This dip can be kept in an airtight container in the refrigerator for up to 1 week (refrigerate sliced scallions for garnish as well). To serve, pour dip into bowl, and top with reserved sliced scallions. Cook's Notes Serve this dip with toasted tortilla wedges or with vegetables. Print