I don’t eat enough vegetables. I just don’t. Not nearly the “5 to 9″ that they recommend. It makes me sad : ( Especially since I used to major in nutrition… so I am always looking for new ways to make vegetables more appealing to me and somehow include them more in my diet. Usually I try to trick myself into eating more with soups, but summer isn’t really a great soup season. And cold soups creep me out.
That’s where this dip really started to appeal to me. I could eat spinach in the dip and then use fresh veggies to dip into it! Two for one : ) BUT the dip is made with mayonnaise and sour cream so it’s not entirely healthy.
And talk about being simple to throw together!! You defrost the spinach in the microwave, wring it out and throw it in the food processor with all of the remaining ingredients except for the bell pepper. SO eassssssssy! I just love food processor recipes- they make my world go ’round : )
Don’t be like me and throw the bell pepper in the food processor too because your in a rush and didn’t read through the recipe all the way… dumb. It breaks down the red pepper and changes the texture of the dip. Not to mention that it adds a lot of water. Of course, with any kind of fresh vegetable dip and salad where salt is introduced, the vegetables will eventually start to water things down, but if you make this dip right before you serve it, that won’t be a problem. The next day, yes. But not right afterwards.
- 10 oz frozen chopped spinach
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup packed flat-leaf parsley
- 3 scallions, white parts only, sliced thin
- 1 Tb chopped fresh dill
- 1 small garlic clove, minced
- ¼ tsp hot sauce
- ½ tsp salt
- ¼ tsp pepper
- ½ red bell pepper, chopped fine
- Thaw spinach in microwave for 3 minutes on medium power (spinach should be soft enough to be broken apart in icy chunks). Squeeze partially frozen spinach to remove excess water.
- Process spinach, sour cream, mayonnaise, parsley, scallions, dill, garlic, hot sauce, salt, and pepper until smooth and creamy, about 30 seconds. Stir in bell pepper. Serve. (can be refrigerated up to 2 days).