HERBED SPINACH DIP

(from kylerhea’s recipe box)

The garlic must be minced or pressed before going into the food processor or else the dip will contain large chunks of garlic.

To make ahead: The dip can be refrigerator, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional Tabasco, salt and pepper to taste before serving.

Source: America's Test Kitchen FAMILY COOKBOOK

Prep time: 10 minutes
Cook time: 60 minutes

Categories: APPETIZERS, DIPS, HERBS, SPINACH

Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 medium red bell pepper, stemmed, seeded, and chopped fine
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup packed fresh parsley leaves
  • 1 Tbs fresh dill or 1 tsp dried
  • 3 medium scallions, sliced thin
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp Tabasco
  • 1/4 tsp pepper

Directions

  1. Process all of the 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.

Email to a friend | Print this recipe | Back