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Spinach dip can easily become a bowl of dairy with a little green mixed through it.

This version gives the spinach a stronger role.

Ingredients

Makes about 2 1/2 cups

• 1 bunch spinach, roughly chopped, about 5 cups
• 2 cloves garlic
• 2 tbsp green onions, chopped
• 1/2 fresh green chili, or to taste
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro leaves
• 1 tbsp lemon juice
• salt and freshly ground pepper to taste
• 2 cups light sour cream
• 1/4 cup light mayonnaise

Method

Blanch the spinach in boiling water for 2–3 minutes until wilted. Drain well.

Pulse the garlic, green onions, and chili. Add parsley and cilantro and pulse briefly. Add spinach, then the lemon juice, salt, pepper, sour cream, and mayonnaise. Blend until just combined.

Blanching changes the spinach

Raw spinach carries volume. Blanched spinach collapses and distributes more easily through the dip.

Drain before blending

Excess water would thin the dip unnecessarily.

The recipe feels lighter because the greens remain central rather than decorative.