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Dip - Spinach Dip Fresh and packed with spinach! It is very green, since the spinach is roasted it is very soft and blends smooth into the creamy base. Add color in your chopped additions. Stir in:
peppers - yellow, red etc. maybe roast a little (or dry out in skillet), since they come from the freezer, to dry them out. Then chop them very small. The macerated onion, chopped very fine fresh chopped parsley Wash and thoroughly spin dry fresh spinach leaves. At just covection 300*-350* roast spinach (about 24 oz fresh leaves) or greens lightly covered in oil and lightly salted. OR wilt and gently roast in cast iron skillet until dry. Cool.
~You want to make sure everything is very dry so the dip is thick enough. Finely dice some onion, especially a red onion for color, and macerate in just a bit of white wine vinegar. In blender or bowl mix: 8 oz sour cream 8 oz mayo fresh dill or dried dill 4 cloves of garlic, chopped 1/4 t red pepper flakes ~1/2 t salt ~1/2 t black pepper the roasted spinach or greens
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