Dip Anyone?

One of my contributions to our Thanksgiving feast is a tasty spinach dip for munching before the main meal. 

I got this recipe from Miss. Jamie Gentry.

Ingredients

  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 10 ounces spinach, rinsed well
  • Coarse salt and freshly ground pepper
  • 2 medium-ripe  avocados, chilled
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 12 ounces sugar snap peas
  • 9 small slices pumpernickel bread, cut into triangles

Directions

  1. Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  2. Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.

Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: