Sunday, February 3, 2013
A Super Bowl of Dip
I've said it before and I'll say it again. I hate mayonnaise. It is the main reason why I can't stand those disgusting spinach dips that appear on crudités platters a plenty. Fortunately I have found a version that is made with both ricotta and feta cheese and is much tastier and way less slimy than the deli case variety. And since an entire bag of spinach is used, you can tell yourself (and believe it) that on this major day of dips, you are getting a full serving of vegetables along side your chicken wings and nachos. Eat up!
Fresh Spinach Dip
Adapted from Great Party Dips
6 cups loosely packed fresh baby spinach (about 5 ounces)
1 garlic clove
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup crumbled feta cheese (4 ounces)
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
Pita chips, crostini, and fresh vegetables for serving
1. Rinse the spinach in cold water and drain, but do not spin dry. Add to a large nonreactive saucepan over medium heat. Cook, stirring occasionally, until the spinach is bright green and just wilted, 2 - 3 minutes. Transfer to a colander to drain. When cool, squeeze dry with your hands.
2. In a food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the ricotta, feta, oil, lemon juice, dill, cayenne (to taste) and spinach and puree until smooth.
3. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour or up to 6 hours before serving. Makes about 2 cups.