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