I’ve found myself making this recipe perhaps three times in the last two weeks! I’m just loving having it on hand to dip veggies or crackers or bread (or my finger) in. Super quick, super yummy, and super worth having around. This recipe comes from the Make- Ahead Appetizers book by America’s Test Kitchen.
Herbed Spinach Dip
10 oz frozen chopped spinach (I used about 8 cups fresh, and blanched it first)
1/2 c. mayonnaise
1/2 c. sour sream
2 T. chopped shallots
1 T. chopped fresh dill leaves
1/2 c. packed flat-leaf parsley leaves
1 small garlic clove, minced
1/4 t. Tabasco
1/2 t. salt
1/4 t. pepper
1/2 medium red pepper, chopped (or yellow, which is what I had on hand)
Add all ingredients to a food processor and process until well combined, about 1 minute. Transfer to serving bowl and chill for at least 1 hour. Really, it’s that easy!