Cold Spinach and Parmesan Dip

Cold Spinach and Parmesan Dip goes so well with your favorite crackers, crunchy tortillas, bread or even chips it makes it perfect for any holiday gathering or even works potlucks. A simple to make with fresh ingredients, that will have your guests asking you for this delicious holiday appetizer.

For years, we have all went to that go-to package mix for our spinach dip and never really thought much of it. It was the tasty, functioning, easy to make holiday recipe; we tossed together at the speed of light and served our guests.

Cold Spinach and Parmesan DipOver the years; I started picking apart my favorite family recipes after wondering what in the Sam hell some of the ingredients were on my favorite convenience dry mixes. By now you all know, hell will freeze over before I use a can of soup in any of my recipes; well it’s pretty much a mutual feeling about these dry dip mixes you add sour cream  and etc too.

Now, before you think I am judging everyone that uses these, I’m not. I used them for years till I noticed all the ingredients were not food ingredients, they were chemicals and preserves  I could do without in my diet.

I started noticing I felt better after I ditched them, I didn’t swell up from all the salt and chemicals, I wasn’t as cranky believe it or not. I instantly lost 15 pounds from dropping all the chemicals and water retention from the salt. Are you a believer yet? If not, I challenge you for 30 days to only eat fresh ingredients with minimal chemicals and bet your bottom you’ll soon become one.

So here’s your chance to rid yourself of one of those chemical and preserve laden recipes and try a fresh version to get you on the ball with that 30-day challenge I gave you. I’m gonna make a believer of you yet.

Cold Spinach and Parmesan Dip

  • 12-ounces of fresh baby spinach
  • 3 teaspoons of olive oil divided by 3
  • 1 small onion minced
  • 1/3 of a cup grated carrots
  • 1 tablespoon of chopped spring onions
  • 2 cloves of minced garlic
  • 1-8-ounce package of cream cheese softened
  • 1 cup of grated parmesan cheese
  • 1/2 of a cup sour cream
  • 1/4 of a cup of mayonnaise
  • juice of 1 lemon
  • a dash of Worcestershire sauce
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of seasoned salt
  • kosher salt to taste
  • fresh ground pepper to taste


  1. Place a large metal skillet over medium heat, add 1 teaspoon of olive oil in a skillet and 1/2 of clean, dry, fresh baby spinach in pan. Cook long enough to lightly wilt. Remove from skillet and place in a bowl. Repeat with the second part of baby spinach.
  2. Add the last teaspoon of olive oil to the pan to heat, place minced onions in the pan and sauté for about 1-2 minutes. Place sautéed onions in the bowl with spinach.
  3. Add 1/3 of a cup of grated carrots, spring onions, and minced garlic to the bowl, stir to combine ingredients and set to the side till needed.
  4. Place cream cheese, grated parmesan, sour cream, mayonnaise, juice of 1 lemon, a dash of Worcestershire sauce, dried basil, seasoned salt, kosher salt and fresh ground pepper, to a large food processor, run on low till joined.
  5. Scrape  the ingredients out of the food processor into the bowl with spinach, thoroughly combine.
  6. Adjust seasoning if needed to own taste.
  7. Refrigerate at least 3 hours or overnight for maxim flavor.
  8. Serve with bread, crackers, tortillas, or even chips.
  9. Happy Holidays enjoy!


© Heidy L. McCallum and The McCallum’s Shamrock Patch,2015-2014*2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.



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