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Spinach Dip

July 8, 2012

This is a really good spinach dip to serve with bread or veggies. The variations are also fantastic.

I’m not sure which one is my favorite…

spinach dip

Mix the following ingredients and refrigerate for an hour:

10 oz package frozen chopped spinach, thawed and squeezed dry

1/2 red bell pepper, chopped fine

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup packed fresh parsley, chopped

1 Tbsp fresh or 1 tsp dried dill

3 scallions, sliced thin (or a bunch of chives)

1 garlic clove, minced

1/2 tsp salt

1/4 tsp pepper

1/4 tsp Tabasco

Variations:

Spinach Dip with Feta, Lemon and Oregano

Omit bell pepper, dill and salt. Add 2 Tbsp chopped fresh oregano, 1/2 cup crumbled feta, 1 Tbsp fresh lemon juice and 1 tsp lemon zest. Season with salt to taste.

Chipotle-Cilantro-Lime Spinach Dip

Omit bell pepper, dill, and Tobasco. Add 1/4 cup chopped cilantro, 1 Tbsp chopped chipotle chiles in adobo sauce, 1 Tbsp fresh lime juice, 1/2 tsp lime zest, 1/2 tsp brown sugar, and 1/8 tsp cumin. Serve with tortilla chips.

(Recipes adapted from America’s Test Kitchen Family Cookbook)

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From → Dips

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