Spinach-Walnut Dip
March 8, 2010
Celebrate the coming of spring with this fresh, green dip recipe from
Happy Entertaining!
SPINACH-WALNUT DIP
Party dips never go out of style. Popular ingredients and combinations come and go (remember the old sour cream & onion soup mix classic?) but dip as a crowd-pleasing staple remains year after year. This yummy-masquerading-as-healthy dip is delicious with potato chips, pita chips tortilla chips, breadsticks, or as a dip for crudites. Substitute Greek yogurt for the sour cream, if you prefer.
Unless you squeeze every drop of liquid out of the spinach, the dip may separate a little after being refrigerated overnight. No worries. Just give it a quick stir before serving. If you need directions for roasting garlic, you can find them here.
INGREDIENTS
1 large clove roasted garlic
¾ cup frozen chopped spinach, thawed
1 (16-ounce) tub sour cream
¼ cup chopped walnuts, lightly toasted, plus more for garnish
1 scallion, thinly sliced
Pinch of cayenne pepper
Salt, to taste
DIRECTIONS
- In a medium bowl, mash the roasted garlic with a fork. Squeeze the thawed spinach in you hands over the sink to remove all the liquid. Add drained spinach to the bowl.
- Stir in the sour cream, chopped walnuts, sliced scallion, cayenne pepper and salt to taste. Garnish with chopped walnuts and serve immediately or store, covered in the refrigerator up to 2 days. Stir well before serving.
SPRING HAS SPRUNG AT ELIZABETH W. GIFT BASKETS!
