Food & Cooking Recipes Appetizers Spinach Dip 3.3 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print