Creamy, cool spinach dip loaded with crisp vegetables, garlic, and tangy sour cream.
9 steps, about 20 minutes start to finish.
Blanch the spinach: Bring a large pot of salted water to a boil, add the spinach, and blanch for 20–30 seconds until bright green.
Immediately transfer the spinach to an ice bath to stop the cooking and lock in the color.
Drain in a colander, then squeeze the spinach firmly in paper towels or a clean kitchen towel until no moisture remains. The dip depends on this step.
Finely chop the carrots, celery, bell pepper, onion, and green onions, mince the garlic, and chop the fresh thyme if using.
In a skillet over medium heat, sauté the carrots, celery, bell pepper, and onion until softened, then let cool slightly.
In a large mixing bowl, combine the drained spinach, cooked vegetables, garlic, green onions, fresh dill, dried thyme, fresh thyme, and soy sauce, mixing to distribute evenly.
Fold in the mayonnaise and sour cream and stir until the dip is smooth, cohesive, and evenly coated.
Cover and refrigerate for several hours or overnight to let the flavors meld.
Serve cold with bread, crackers, or crunchy vegetables.
“Squeeze the blanched spinach as dry as you possibly can, wringing it in a towel, since any water left behind makes the dip thin and watery. A few hours chilling lets the herbs and vegetables meld into something far better than the sum of its parts.”
