Spinach-and-Vidalia Dip

Name: Spinach-and-Vidalia Dip
Total time: 85 min
Ingredients: 3 tablespoons (1 1/2 oz.) salted butter; 4 cups chopped Vidalia or other sweet onions (about 2 large); 1 (5-oz.) pkg. fresh baby spinach, coarsely chopped; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 (16-oz.) container sour cream; 2 tablespoons chopped fresh chives; Potato chips and medley of veggies like cucumbers, radishes, and bell peppers

5.0

(2)

2 Reviews

Sweet Vidalia onions add an unexpected twist to the creamy, crowd-pleasing spinach dip appetizer.

By Southern Living Editors

Published on April 10, 2018

Spinach and Vidalia Dip — Photo: Greg Dupree Styling: Caroline M. Cunningham

Hands On Time:

25 mins

Total Time:

1 hrs 25 mins

Yield:

Serves 12 (serving size: 1/4 cup)

Ingredients

3 tablespoons (1 1/2 oz.) salted butter
4 cups chopped Vidalia or other sweet onions (about 2 large)
1 (5-oz.) pkg. fresh baby spinach, coarsely chopped
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 (16-oz.) container sour cream
2 tablespoons chopped fresh chives
Potato chips and medley of veggies like cucumbers, radishes, and bell peppers

Directions

Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let stand 30 minutes.
Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and chill 30 minutes or up to 2 days. Serve with chips and veggies.