For a Fresher Spinach Dip, Start with Fresh Vegetables

Making a lighter, brighter version with fresh spinach and leeks takes only a little more effort and produces a far more exciting dip. 

Start by cooking a portion of the leeks until softened but not browned, reserving some to add raw for their oniony edge. Then, add minced garlic and sauté it until fragrant. This creates the flavor base for the dip, replacing the seasonings in the soup mix.

Transfer the warm leek mixture to a food processor and blend it with the raw leeks, cream cheese, baby spinach, soy sauce, white wine vinegar, and salt and pepper. Since the leeks go in straight from the skillet, there’s no need to soften the cream cheese ahead of time; the heat of the leeks will do that work. The soy sauce adds a jolt of umami while white wine vinegar contributes extra tang. 

And while frozen spinach is traditional, its fibrous texture doesn’t work well in such a light dip. Blending in fresh, raw baby spinach instead gives the dip more intense flavor and flecks of appealing green color.

To finish the dip, pulse in silky sour cream and ultrasavory, nutty Parmesan cheese. Then chill the mixture for at least 30 minutes to let the flavors meld—just enough time to cut and arrange all your dip accompaniments. (You can also chill the dip longer if you want to make it ahead of time. It will stiffen slightly but still have a dippable consistency once chilled.) 

Serve the dip with fresh spring vegetables such as radishes, sugar snap peas, endive leaves, and baby carrots. Crackers, chips, and fresh bread are great choices too. The dip and all its accompaniments will add a splash of color—and happy nostalgia—to any spring fling.