Spinach Dip

So we had a little get-together tonight, and I made spinach dip.  There's NONE left - the bowl was just about LICKED clean!  So....here's the recipe.  I guess it's good.  <grin>

Spinach Dip

Makes about 1½ cups; I serve it with bread (pumpernickel or rye are always yummy) or wheat crackers.

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 1½ 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.

10 ounces frozen chopped spinach

½ cup sour cream

½ cup mayonnaise

2 tablespoons thin-sliced scallions, white parts only, from 3 medium scallions

1 tablespoon chopped fresh dill leaves

½ cup packed flat-leaf parsley leaves

1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)

¼ teaspoon hot pepper sauce, such as Tabasco

½ teaspoon table salt

¼ teaspoon ground black pepper

½ medium red bell pepper, diced fine (about ¼ cup)

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.

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.)