Carrot and Spinach Dip is a definite crowd-pleaser and definitely kid-friendly too! You’ll be thrilled to know they’re eating healthy greens and carrots before dinner.
For additional crunchy texture, you may also add in some chopped water chestnuts.
Carrot and Spinach Dip is best when it’s chilled for a few hours before serving; or chilled overnight is even better!
Serve it with plenty of your favorite thin breads, crackers or veggie sticks. This is basically my version of a spinach dip but with more healthy raw vegetables in it! SO YUMMY!!
So amazingly good- you’ll want to make it often! But don’t take our word for it- you’ll have to try it.
Carrot and Spinach Dip
- 3 small carrots
- 1 stalk of celery
- 1 (10 ounce) frozen spinach- defrost, squeeze out excess water
- 1/4 cup red onion or 1/2 red onion
- 1/2 cup mayonnaise
- 1 (16 ounce) sour cream
- 1 package of vegetable soup mix
- Optional: 1 can (whole) water chestnuts – chopped
Using an electric chopper or mini-prep plus by Cuisinart and pulse the carrots, celery and red onion until they are shredded and minced very finely. Transfer to a mixing bowl.
Add the remaining ingredients to the carrots and stir the mixture until well combined.
Transfer to a serving dip bowl, garnish on top with a sprinkle of minced carrot on top, and cover with plastic wrap.
Chill for at least 2 hours before serving. Serve with thin breads, crackers or fresh veggies sticks.
Serves 10 to 12