Creamy Spinach Dip
This dip goes great with crackers and chips. For a beautiful presentation, cut out a five-inch diameter circle in the top of a sourdough wheat boule. Hollow out a hole to form a bowl. Fill the center with dip and enjoy!
Creamy Spinach Dip
Makes about 1 ½ cups
1 10-oz. package chopped frozen spinach ½ cup sour cream ½ cup mayonnaise 2 Tbsp. thinly sliced scallions, white parts only, from 3 scallions 1 Tbsp. chopped fresh dill leaves (or 1 tsp. dried dill) 1/3 cup packed parsley leaves 1 small garlic clove, minced 1/3 tsp. Tabasco sauce ½ tsp. salt ¼ tsp. ground black pepper ½ medium red bell pepper, diced fine (about ¼ cup)
1 sourdough wheat boule
Remove frozen spinach from package and thaw in a bowl or plate in the microwave for about 3 minutes at 40% power. The edges should be thawed but not warm and the center should be soft enough to be broken apart. Squeeze excess water out of partially frozen spinach.
Place all ingredients except the bell pepper in a food processor and process until smooth and creamy, about 30 seconds. Transfer to a medium-sized bowl or bread bowl and stir in the bell pepper. Serve with crackers or chips. (Dip can be covered with plastic wrap and refrigerated for up to 2 days.)
This recipe is taken from Cook’s Illustrated.
