Fresh Spinach & Tarragon Dip

Fresh Spinach Dip

Today’s dip recipe is easy, fast and full of flavour!

It’s a no fuss appetizer that is perfect for summer get-togethers, especially because it can be prepared in advance and there is no cooking involved.

It’s as simple as combining the ingredients together in the food processor and giving it a whirl. Refrigerate and serve it cold at party time, along with cubed pumpernickel, sliced crusty breads or raw veggies.

That’s it, enjoy!


*an original recipe created by Mary Grace

*makes about 2 1/4 cups, serves 8+


3 cups packed, fresh raw baby spinach leaves

2 large cloves garlic, minced

1 cup sour cream

1/2 cup mayonnaise

1 1/2 tsp dried tarragon

1/2 tsp salt

pepper to taste tarragon spinach dip

Fresh Spinach Dip


Wash and dry spinach leaves.

Add all ingredients to food processor bowl and process until well combined.

Transfer to a sealable container and refrigerate for a 1/2 hour to allow flavours to meld.

When ready to serve, pour into a serving bowl, place on a plate and surround with cubed pumpernickel bread, or small slices of baguette, pita chips or fresh veggies

*this will keep in the fridge for several days and can be prepared in advance

Fresh Spinach Dip

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