GLUTEN FREE SPINACH DIP RECIPE RECIPES

Steps:

• Thaw the spinach and squeeze as much water out as you can. Wring it like a towel, not kidding.
• Chop up the spinach until its fine. The reason I recommend chopping it is because the spinach stems get stringy in the dip if you leave them whole. Even with pre chopped frozen spinach.
• In a small mixing bowl, mix the mayonnaise and sour cream.
• Add in the Worcestershire sauce, onion powder, garlic powder and salt.
• Stir in the spinach and mix until everything is combined.
• Chill for at least an hour.

Steps:

• Heat 1/2 teaspoon olive oil in small nonstick frying pan over medium high heat until shimmering but not smoking. Add the carrots. Cook for two minutes or until carrots just begin to softer. Transfer carrots to a plate. Heat remaining olive oil. Cook onions for two minutes or until onions just begin to soften. Place on the plate with the carrots. Allow to cool for five minutes.
• While the carrots and onions cool, squeeze the water out of the spinach. I do this by placing the spinach in a colander and pressing on it with the back of a spoon.
• In a large bowl, stir together the carrots, onions, and drained spinach. Add the scallions (green onions) and garlic. Stir until combined. Add the sour cream, mayonnaise, Worcestershire sauce, and gluten-free soy sauce. Stir. If desired, add the Parmesan cheese. Serve. Store leftover dip in the refrigerator for up to three days.