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Friday, August 1, 2014

Minty Spinach Dip

Minty Spinach Dip | The Sweets Life
Minty Spinach Dip 

Happy Friday! Remember how I told you that Happy Hour (at home) is our new social gathering of choice these days? This dip appeared at one such gathering. A few Fridays ago our friends Paige and Zach were in town and rather than hit up a restaurant, my sister Julia, her husband Nate, and baby Carsten joined us for some snacks and rosé on our patio.
Pin ItMinty Spinach Dip | The Sweets Life
I was drawn to this recipe because of how easy it was. Most of the time I try to make whatever I can ahead of time, but in this case I ran out of time and instead whipped it up in less than ten minutes. After steaming and chopping the spinach, it’s simply a matter of stirring the ingredients together. The base of the dip is sour cream (I used light), but you could probably also try a mix of sour cream and Greek yogurt.

Spinach dip is pretty typical, but the inclusion of mint here makes things a little more exciting. We used pita chips, crackers, and raw vegetables for dipping…you can’t go wrong with any of them!

One Year Ago: Cranberry Pecan Chocolate Chip Cookies and Kale, Broccoli, and Feta Saute
Two Years Ago: Mocha Almond Fudge Ice Cream and Bourbon-Marinated Pork Tenderloin
Three Years Ago: Cheesecake Extravaganza and Sweet & Salty Brownies
Four Years Ago: Raspberry Citrus Bars and Caprese on a Stick

Minty Spinach Dip

Printer-Friendly Recipe
-4-6 oz fresh spinach
-kosher salt & freshly ground black pepper
-2 scallions, thinly sliced
-3/4 cup sour cream
-2 tbsp chopped fresh mint
-crudités or pita chips, for serving

1. Bring a medium sized pot of salted water to a boil and add spinach. Cook for 30 seconds, drain, and run under cold water. Squeeze excess water from spinach and finely chop.
2. Mix sour cream, spinach, scallions, and mint. Season with salt and pepper. Allow to sit at room temperature for at least 15 minutes before serving with crudités or pita chips.

from Bon Appetit June 2014