This is a great dip from the New Best Recipe that works well with vegetables and with crackers. My friend Linda requested it, and since there might be a few potlucks and gatherings this weekend, I thought it might be of interest to more than just her! The taste depends on the fresh dill and parsley and garlic, so I wouldn’t recommend substituting dried.
Herbed Spinach Dip
Makes about 1 1/2 c. (for 8-10 people)
1 (10 oz.) box frozen, chopped spinach
1/2 c. sour cream
1/2 c. mayonnaise
3 medium scallions (green onions), white parts only, sliced thin
1 T. chopped fresh dill
1/2 c. packed fresh parsley leaves
1 small clove garlic, minced
1/4 t. hot pepper sauce (like Tabasco)
1/2 t. salt
1/4 t. ground black pepper
1/2 medium red pepper, cored, seeded, and diced fine
1. Thaw the spinach in a microwave for 3 minutes at 40% power. (The edges should be thawed but not warm; the center should be soft enough to be broken into icy chunks.) Squeeze the partially frozen spinach of excess water.
2. In a food processor, process the spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer the mixture to a serving bowl and stir in the bell pepper; serve. (The dip can be covered with plastic wrap and refrigerated for up to 2 days–and even tastes a little better.) [Note: if you don’t have a food processor, you can blend the mixture, or just chop it really fine and stir it together–it will still work!]