What’s Cooking? … Spinach Dip

What’s Cooking?…Spinach Dip.

Hello Everyone.  I made this dip yesterday.   It’s delicious, so I’m making it again!

You know there are some foods that just make you feel really good after eating them.  Let’s  face it there are many that don’t.  I really believe this is a good one.  “Popeye” was onto something!   It contains very healthful ingredients and it’s so delicious.  Maybe, like me,  you will want to make it again.

Also delicious with these Lavosh Crackers

What’s Cooking? … Lavosh Crackers

This recipe is versatile.  Just because I’m calling it a dip, doesn’t mean it has to be confined to drinks with cheese and crackers (and of course you can), but this is delicious on a grainy toast at anytime.  This Spinach dip can be used as an accompaniment to any meat, chicken or fish.  Stir through pasta, rice or gnocchi for an instant meal.  Or add to freshly  cooked new potatoes.  Use as a sandwich spread instead of butter.  Endless possibilities. It is dairy and gluten-free if that is important to you.

Ingredients

1 small bunch of fresh spinach
2 medium brown onions
1 tablespoon olive oil
2 tablespoons raw whole almonds
1 small clove of garlic
1 small red chilli
2 tablespoons red wine vinegar
3 tablespoons olive oil extra
6 large fresh basil leaves
freshly ground black pepper salt to taste

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Method

Wash the spinach, trim the stalks and drain well.  Put the almonds in a heavy based pan and cook on medium heat turning frequently until they brown a little on the outside.  Take off heat and set aside to cool.

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Peel and chop the onions and add to a pan with the 1 tablespoon olive oil, sauté gently until the onions become soft and translucent.

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Add the spinach and turn frequently until the spinach is just wilted but still bright green.

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Remove from heat and cool.

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Using a food processor, add the almonds and pulse until well chopped.

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Add the spinach and onions and the chopped chilli and garlic and pulse through well. Lastly add the red wine vinegar, olive oil, basil leaves, pepper and salt.  Pulse through.

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Decant into a glass dish or jar.  Refrigerate until required……sample a little on a fresh toast or biscuit!  Have a great day!

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