Smoky Superbowl Spinach Dip

We have to have at least one Superbowl Special here, right? Have I got a fabulous dip for you. In case you’ve never heard of Wegmans, it’s a legendary local-ish grocery chain in Pennsylvania and parts of New York state. All the standards of a conventional supermarket, with what is like a mini-Whole Foods and an excellent prepared food section incorporated into the rest of the store. It was at their Mediterranean Olive Bar that I discovered the tastiest dip I’ve ever had. I seriously could NOT stop eating it – a smoky, tangy, creamy spinach concoction with just enough chipotle flavor to smolder your taste buds without burning.

The only problem is the price – 5.99 per pound, and believe me, it disappears shockingly fast. So, of course, it was off to the drawing board! My version uses smoked paprika along with chipotle in order to keep the spiciness at bay without sacrificing smokiness, but you are hereby encouraged to experiment – by all means, jack up the chipotle or reverse the ratios or whatever floats your boat!

Also: EASY. Did I forget to mention that? You can even skip the step of sauteeing the onions, I just like the slightly caramelized sweetness that they add. (I would just use half the raw onion instead, rather than a whole raw onion. Unless you really like the sharpness of raw onion, in which case, knock yourself out.)


1 large red onion, diced
1 tablespoon olive oil
2 cups mayonnaise
1 1/2 cups sour cream
1 10 ounce package chopped spinach, thawed and drained
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon chipotle powder
1/2 teaspoon salt

Heat the olive oil in a small skillet, add half the chopped onion, and saute over medium heat for 3-4 minutes. Reduce the heat to low and cover; cook for another 5-10 minutes, stirring and shaking the pan occasionally.

While the onions are cooking, simply stir together all the remaining ingredients, including the other half of the diced oni0ns. Start c0nservative with the spices and then taste it as you go! Add the sauteed onions when they’re sufficiently soft and starting to caramelize. And that? Is all there is to it.

Seems like a fitting farewell post for Erie, as I (Anne) am moving to Portland, Oregon as of this coming Saturday! Wegmans was one of the nicest things about this area – I will remember it fondly and will certainly visit whenever I’m in the area in the future.

Oh, almost forgot . . .


— posted by Anne


  1. Amie says

    Have you tried using reduced-fat or olive oil mayo & reduced- or fat-free sour cream? I’m wondering if that would change the flavor, or if it would taste the same and be a little guilt-free.

Leave a Reply

Your email address will not be published. Required fields are marked *