Ingredients
Scale
- aprox. 1/2 of an 11oz container of baby spinach (you can use however much you like really)
- 1 1/2 cup of mayo (works best with real mayo like Hellmann’s)
- 1/2 cup sour cream
- juice of aprox. 1/2 a lemon
- 1 tbsp vinegar
- 1/4 tsp cayenne pepper
- 1/4 tsp dried basil
- about 1 tbsp and a little more of melted garlic butter
Instructions
- Heat the garlic butter in a pot until sizzling slightly and then turn down the heat. Don’t let the garlic turn brown.
- Wilt the spinach in the garlic butter until the leaves are a nice deep green color and soft. This will only take a couple minutes.
- Combine the remaining ingredients in a mixing bowl and add the wilted spinach. Make sure you use a spatula to get all that lovely garlic butter out of the pan and into the dip. Stir the ingredients until well combined and set in the fridge to chill overnight.
- Once the dip is chilled it will thicken up a bit. Give it a little stir and its ready to serve for dipping pita bread, veggies or as a sandwich spread.
