Herbed Spinach Dip

Resource: All Time Best Appetizers, printed in CA
Total Time1 hr
Course: Appetizer
Keyword: dill, garlic, parsley
Author: Kathy James

Ingredients

  • 10 oz frozen chopped spinach thawed and squeezed dry
  • ½ red bell pepper chopped fine
  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c fresh parsley leaves
  • 3 scallions sliced thin
  • 1 tbsp fresh dill or 1 teaspoon dried
  • 1 garlic clove minced
  • ¼ tsp hot sauce
  • Salt and pepper to taste

Instructions

  • Process all ingredients with ½ teaspoon salt and ¼ teaspoon pepper in food processor until well combined, about 1 minute. Transfer to serving bowl, cover and refrigerate until flavors have blended, at least 1 hour. Season with salt and pepper to taste before serving with crudites.
  • Notes: My frozen spinach package was 9 ounces. I did use fresh (not dried) dill and 1½ teaspoons of chopped garlic). Probably most important, I did not process in a food processor, so ingredients may not be as fine and blended as they could be.

Notes

Memphis Herb Society

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