Creamy Herbed Spinach Dip               

 tags (edit): Cooks Illustrated Magazine @Try Soon! @Vogel Easy Appetizers  

 

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.

Ingredients

10 ounces Frozen Chopped Spinach
1/2 cup Sour Cream
1/2 cup Mayonnaise
2 tablespoon Scallions White Parts Only Thinly Sliced
1 tablespoon Fresh Dill Leaves Chopped
1/2 cup Flat Leaf Parsley Packed
1 small Garlic Clove Minced Or Pressed
1/4 teaspoon Tabasco Sauce
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 medium Red Bell Pepper Diced Fine
 

Instructions
 1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.

2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

VARIATIONS:* Spinach Dip with Blue Cheese and Bacon:(If making this dip in advance, sprinkle the bacon over it just before serving). Cut 3 slices bacon into 1/4 inch pieces and fry in small skillet over medium-high heat until crisp and browned, about 5 minutes. Using slotted spoon, transfer to paper towel-lined plate and set aside. Follow recipe for Creamy Herbed Spinach Dip, omitting dill, hot pepper sauce, salt, and red bell pepper, and processing 1 1/2 ounces crumbled blue cheese (about 1/3 cup) along with the spinach. Adjust seasoning with salt; before serving, sprinkle bacon over dip.

* Spinach Dip with Feta, Lemon, and Oregano:Follow recipe for Creamy Herbed Spinach Dip, omitting hot pepper sauce, salt, and red bell pepper and processing 2 tablespoons fresh oregano leaves, 2 ounces crumbled feta cheese (about 1/2 cup), and 1 tablespoon lemon juice plus 1 teaspoon grated lemon zest along with spinach. Adjust seasoning with salt.

* Cilantro-Lime Spinach Dip with Chipotle Chilies:This dip is good served with tortilla chips. Follow recipe for Creamy Herbed Spinach Dip, omitting hot pepper sauce and red bell pepper and processing 1/4 cup packed cilantro leaves, 1 tablespoon seeded and minced chipotle chilies in adobo sauce (about 2 medium chilies), 1 tablespoon lime juice plus 1/2 teaspoon grated lime zest, 1/2 teaspoon light brown sugar, and 1/8 teaspoon ground cumin along with spinach.

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Yields: 1 1/2 Servings
     Cook's Illustrated magazine, May/June 2002, page 1

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