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1
Place a quadruple layer of paper towels on a cutting board and set aside.
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2
Place a fine-mesh strainer in the sink.
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3
Heat the oil in a large straight-sided frying pan over medium heat until shimmering.
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4
Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine.
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5
Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
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6
Transfer to a large bowl and set aside.
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7
Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine.
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8
Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes.
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9
Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more.
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10
Transfer the spinach to the strainer in the sink.
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11
Using a ladle, press on the spinach to squeeze out as much liquid as possible.
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12
Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves.
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13
Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables.
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14
Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine.
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15
Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.
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16
Taste and season with salt and pepper as needed, then transfer to a serving dish.
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17
Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.
