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Big Flavors from a Tiny Kitchen

Caramelized Onion and Spinach Dip with Sage + Simply Organic Spice Giveaway! {CLOSED}

Caramelized Onion and Spinach Dip with Sage

I’m a big fan of spinach dip. In fact, I just made a big batch last week for my son’s birthday party. It’s always a hit at gatherings, and it’s super addictive. The thing is… it’s not exactly healthy. That’s why, when Stonyfield and Simply Organic asked me to put a twist on a holiday appetizer dip, I decided to give spinach dip a makeover! My take on this classic uses fat-free Greek yogurt instead of mayonnaise and sour cream. For an extra flavor boost, this version struts some seriously mouth-watering caramelized onions, garlic, and organic sage and nutmeg. If you have the patience to caramelize some onions (don’t be fooled by recipes that claim it can happen in just 10 minutes!), you’ll be rewarded with a wonderful, guilt-free appetizer. This dip is rich and tangy and downright delicious. It has a lot of flavor on its own, so I recommend using plain crackers or crostini for dipping, rather than ones with added flavoring. Veggies would also be great dippers. Or just spoon > mouth. No judging. Pinky swear.

To win your very own gift basket from Simply Organic, check out the giveaway details after the recipe below!

Caramelized Onion and Spinach Dip with Sage

Caramelized Onion and Spinach Dip with Sage
Ashley Covelli

3 tablespoons extra-virgin olive oil
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1/2 teaspoon ground sage
1/8 teaspoon ground nutmeg
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
10-ounce package frozen, chopped spinach, thawed
4 ounces water chestnuts, chopped
1 1/4 cups plain, fat-free Greek yogurt

Heat oil in a large skillet over medium-low heat. Add onions and garlic and cook, stirring occasionally, until golden brown, around 25 minutes. When the onions are almost all golden, stir in sage, nutmeg, salt and pepper. Stir to combine and continue to cook until the onions are caramelized. Remove from heat.

Drain the thawed spinach and squeeze out any excess water, either by pressing it in a sieve, or wrapping it in a kitchen towel and squeezing the water out. Place spinach, onions, water chestnuts and yogurt in a medium bowl and stir well to combine. Cover and chill before serving. Enjoy!

Big Flavors Rating: 4 Stars

Simply Organic Spice Giveaway

And now, for the giveawayStonyfield has teamed up with Simply Organic to offer my readers a chance to win a gift basket filled with high-quality organic spices and extracts. The above photo is from the assortment they sent me, and let me tell you – I was very impressed! In addition to the sage and nutmeg used in this recipe, I used some of the poultry seasoning to make extra gravy for Thanksgiving leftovers, and it was wonderful! Very fragrant. Much better than some of the other brands I’ve tried, and USDA organic! This is a great prize, especially with all of the holiday cooking and baking coming up. All you need to do to win is leave a comment below telling me how you use your favorite spice. The contest will close on Friday, December 13, 2013 at 12 noon (Eastern Standard Time). Winner will be chosen via random.org and will be contacted via email to get mailing information. Good luck, everyone!

*Note: I received promotional items, but all opinions are 100% my own.

UPDATE – The winner has been selected via random.org – CONGRATS to Felice!

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  • Itzia

    I use my favorite spice, cinnamon, in a lot of my baking (cookies and cupcakes) and cooking.

  • nicole karas

    i love to use chili powder in my enchiladas! woooooop!

  • http://allthatsleftarethecrumbs.blogspot.com/ Felice/All That’s Left Are The Crumbs

    I love to use cardamom in a variety of ways since it is so versatile, from ice cream, to baking, to savory recipes. My favorite way to use it is probably in biscotti.

    • http://www.bigflavorstinykitchen.com/about Ashley

      Congrats, Felice! You’re the winner! I will be contacting you for your mailing address shortly!

  • brandireina

    Cinnamon makes its way into pancakes, smoothies, and many baked goods at my house. I am in love with its aroma!

  • Katie Nunes

    I would have to agree that cinnamon is my favorite. Smelling it reminds me of the little dough pinwheels that my mom used to make with leftover pie dough scraps with cinnamon sugar sprinled on!

  • Rosie

    One of my favorite ways is to make homemade flatbreads and use different spices on them. It is a great way to showcase the spices that you use, and I love experimenting!

  • ellyn

    One of my favorite spices is currently ginger, since I’ve only recently started to enjoy it. I’ve added it to a variety of soups I’ve tried this Fall. This make-over recipe looks awesome- can’t wait to try it!

  • Megan

    I love sage. I used it on my turkey this year and I even add a tiny bit to my tomato sauce. It’s amazing.

  • betsy

    Cumin is our most used spice we use it in our tacos and our Indian Dal.

  • Lisa

    I LOVE cinnamon – I sprinkle it on my oatmeal!

  • Jasanna

    I adore using cumin in tacos and taco soup! Yum!! I love these brands and spices. I hope I win! :)

  • Alexis k.

    I love cloves, and i use them with almost anything that takes cinnamon or nutmeg.

  • Becca F

    I love cinnamon! I like to add it to my banana smoothies and pancakes.

  • Emily

    Thyme thyme thyme! I love using it in soups all winter long, and always with mushrooms and potatoes!

  • Diane

    Nutmeg…love it grated in sauteed greens (spinach, kale) and also in white sauces!

  • cherrie

    My favorite spice is ginger and a use 3 dashes when i bake a cake and it makes it moist.

  • latanya

    my fave is cinnamon

  • Susan Christy

    Curry is my favorite spice and I use it in Chicken Salad and Chicken Divan.

  • Madison

    Cumin would have to be my favorite spice. I use it in anything involving black beans–soup, tacos, chili, enchiladas…the list goes on!

  • Laura C.

    I love cumin and use it in a variety of things – black bean, soups, chili, dips, burger! YUM!

  • Mara

    I love to spice up mulled wine with cloves… They make everything so fragrant and delicious!

  • Lori

    I use a Middle Eastern spice called Sumach in alot of my cooking. Make a fattoush salad and sprinkle the sumach in it and top the salad with baked pita chips coated in sumach. Delicious.

  • Lori

    Being of Armenian descent, alot of my cooking has middle eastern spices in it. Two spices I use on a regular basis are allspice and sumach. Allspice is a wonderful all around spice that can be added to baked goods and other foods. One way I use it is in a sweel potato mash that is topped with pecans. Sumach is great in a fattoush salad. Add some pita chips that were baked in the oven with oil and topped with sumach for that extra pungent kick! yum yum.

  • Jessica Pauline Griffith

    My favorite spice is cardamom. I use it in all kinds of cookies and quick breads, and occasionally in Indian dishes. I make cardamom shortbread for teachers and get lots of recipe requests and compliments.

  • nadya kotik

    i use cumin to make meat & veggie dishes