I mentioned my New Year’s Eve weakness a few weeks ago here on the blog, but I didn’t tell you guys all about what I brought to the party! I made, if I might say so, the prettiest veggie tray and a new dip inspired by the Trader Joe’s Reduced Fat Kale and Spinach Dip.
My party crowd wouldn’t have enjoyed the kale in this dip, so I made quite a few modifications with the most significant being the swap of spinach for kale. The end result was delicious… and I love the fact that it didn’t include a packaged dip, instead fresh ingredients and spices from my spice cabinet.
Copycat Trader Joe’s Reduced Guilt Spinach Dip
Adapted from Kim’s Cravings
2 cups reduced fat sour cream
1 Tbsp. mayonnaise
1 Tbsp. honey
1 pkg chopped frozen spinach, defrosted with excess water removed
⅓ cup red bell pepper, finely minced
¼ cup carrot, finely minced
4 cloves garlic, finely minced
1 tsp. sea salt + more to taste, as needed
2 Tbsp. dry chives
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. garlic salt
1 tsp. dried dill weed
¼ tsp. smoked paprika
¼ tsp. black pepper
1. Combine spices, sour cream, mayo, and garlic in a small bowl. Add honey and stir well to combine.
2. Prepare your veggies. I used my veggie chopper to quickly dice the peppers, and my ninja to finely chop the carrots. Wring out your spinach with a tea towel to remove all the excess water.
3. Add your veggies to the sour cream mixture, and stir well to combine.
4. Refrigerate for several hours before serving. Serve with your favorite veggies, and enjoy!