Sunday, April 11, 2010

Herbed Spinach Dip

I took this to a potluck and got rave reviews (and requests for the recipe). It's a nice, garlicky version of a chilled spinach dip (as opposed to the hot, spinach-artichoke dips).

From America's Test Kitchen Family Favorites Cookbook with some modifications

  • 1 (12-oz.) bag chopped, frozen spinach (amount is flexible), thawed and squeezed dry
  • 1/2 red bell pepper, chopped
  • 1/2 c. sour cream or plain yogurt (I used yogurt)
  • 1/2 c. mayonnaise
  • 1/2 c. packed fresh parsley leaves (I think I left this out...)
  • 1 T. fresh dill or 1 t. dried
  • 1-2 garlic cloves, minced (I used 2)
  • 1/2 t. salt
  • 1/4 t. Tabasco
  • 1/4 t. pepper
Process all ingredients in a food processor until well combined, about 1 minute. Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour.

Can be made ahead; refrigerate, wrapped tightly, for up to 24 hours before serving. Taste before serving and adjust seasonings if necessary.

Makes 1 1/2 cups

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