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Appetizer RecipesDips, Spreads page 3 >  Spinach Dip, Herbed


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America's Test Kitchen Live!
by Cook's Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay
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 1 1/2 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.
Makes about 1½ cups, serving 8 to 10


    · 1 (10-ounce) box frozen chopped spinach
    · 1/2 cup sour cream
    · 1/2 cup mayonnaise
    · 3 medium scallions, white parts only, sliced thin (about 2 tablespoons)
    · 1 tablespoon chopped fresh dill leaves
    · 1/2 cup packed fresh parsley leaves
    · 1 small garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
    · 1/4 teaspoon hot pepper sauce, such as Tabasco
    · 1/2 teaspoon salt
    · 1/4 teaspoon ground black pepper
    · 1/2 medium red bell pepper, diced fine


1. Thaw the spinach in a microwave for 3 minutes at 40 percent 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 to remove 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.)

If making this dip in advance, hold off sprinkling the bacon over the top until just before serving.

Cut 3 ounces (about 3 slices) bacon, into 1/4-inch pieces and fry them in a small skillet over medium-high heat until crisp and browned, about 5 minutes; using a slotted spoon, transfer the bacon to a paper towel—lined plate and set aside.
Follow the recipe for Creamy Herbed Spinach Dip, omitting the dill, hot pepper sauce, salt, and red bell pepper, and processing 1 1/2 ounces crumbled blue cheese (about 1/3 cup) along with the spinach. Season with salt; before serving, sprinkle the bacon over the dip.

Do not substitute dried oregano for the fresh oregano in this recipe

Follow the recipe for Creamy Herbed Spinach Dip, omitting the hot pepper sauce, salt, and red bell pepper, and processing 2 tablespoons fresh oregano leaves, 2 ounces crumbled feta cheese (about 1/2 cup), and 1 tablespoon lemon juice plus 1 teaspoon grated lemon zest along with the spinach. Season with salt.

This dip is particularly good served with tortilla chips.

Follow the recipe for Creamy Herbed Spinach Dip, omitting the hot pepper sauce and red bell pepper, and processing 1/4 cup packed fresh cilantro leaves, 1 tablespoon seeded and minced chipotle chiles in adobo (about 2 medium chiles), 1 tablespoon lime juice plus 1/2 teaspoon grated lime zest, 1/2 teaspoon light brown su
gar, and 1/8 teaspoon ground cumin along with the spinach.



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