1 pound fresh baby spinach leaves
¾ cup reduced-fat sour cream
¼ cup grated Parmesan cheese, Parmigiano- Reggiano suggested
1 medium garlic clove, finely chopped, or more to taste
⅛ tsp ground nutmeg
⅛ tsp sea salt, or more to taste
Steam, boil or microwave spinach until wilted, about 3 to 5 minutes; drain well and cool. Combine all ingredients in a blender or food processor; puree until smooth. Spoon into a serving bowl or onto fresh vegetables and garnish with additional sea salt. Yields about ¼ cup dip per serving.