Thanksgiving - you'd think it would only be about the turkey. Nope. My family and friends enjoy the apps I make ALMOST as much as they enjoy the main dish.
I make a loaf of bread from Artisan Bread in Five to go with this...it's flippin' delicious!
SPINACH
DIP
Makes about a cup and half
10
ounces frozen chopped spinach
½ cup sour cream
½ cup mayonnaise
2 tablespoons thinly sliced scallions, white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves (or 1 teaspoon dried)
½ cup packed flat-leaf parsley leaves
1 small garlic clove, minced (if you don't mince it, you'll have big chunks in the dip!)
¼ teaspoon hot sauce (Tabasco, Frank's, whatever)
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
½ cup mayonnaise
2 tablespoons thinly sliced scallions, white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves (or 1 teaspoon dried)
½ cup packed flat-leaf parsley leaves
1 small garlic clove, minced (if you don't mince it, you'll have big chunks in the dip!)
¼ teaspoon hot sauce (Tabasco, Frank's, whatever)
½ teaspoon salt
¼ teaspoon ground black pepper
Thaw spinach in microwave for 3 minutes
at 40 percent power. (the idea is that you can serve it right away). Squeeze partially frozen
spinach of excess water (use a clean tea towel - something not fuzzy, of course!). 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 serve. (Dip can be covered with plastic wrap and
refrigerated up to 2 days.)
