December 4, 2006

  • Spinach Dip

    This is the best spinach dip I've ever had.  After all the refreshment serving this weekend, I was feeling kind of snacky.  I didn't dare eat any of the junk I was serving.    While relaxing on the sofa, I said out loud "I feel like chips and dip".  Next thing I hear is the food processor whirling.  Dh made it for me last night.  Isn't he the sweetest!!


     



    Spinach Dip


    Makes 13 (3 Tablespoon each) servings


    2 cloves garlic
    4 scallions, cut into 2 inch lengths (he used chopped onion)
    One 10 ounce package frozen spinach, cooked according to package directions
             He also added a small handful of uncooked fresh spinach
    1 T lemon juice (he used lime)
    1/8 t ground nutmeg
    1/4 t ground coriander
    1 t kosher salt (he omitted this)
    1/4 t freshly ground pepper
    1/4 t Tabasco sauce (optional) (we used pepper sauce -- out of Tabasco)
    1 cup lowfat sour cream
    1/2 cup nonfat yogurt  (he used 1 1/2 cups of nonfat yogurt and omitted the sour cream because we didn't have any on hand)
            He added about 2-3 T or about a 1/4 cup (eyeball it) of lowfat mayo (real mayo -- not miracle whip)


    1. Mince the garlic and scallions in the food processor.


    2. Squeeze the excess moisture out of the spinach.  Pulse the spinach in with the garlic and scallions.  Add next 6 ingredients and puree.  Pulse in the sour cream and yogurt until smooth.




    Next time we make this we will use yogurt cheese (very easy to make) in place of the lowfat sour cream.  We'll try it without the mayo -- he added the mayo only to try and thicken the dip.  The yogurt we use is from a local farmer and it's always on the thin side.  I don't mind it normally, but it really made a difference for this dip.


     Enjoy!!

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