Spinach Dip

rrpeppersauce.jpg

The secret to this one is a really good pepper sauce—that and the spinach. Frozen leaf spinach is generally better quality than chopped. It doesn’t need cooking, but you have to get the moisture out. Some people use a dishtowel, but it works just as well to squeeze it by hand. If you love salt, add some. But there’s plenty of salt in the mayonnaise and Worcestershire and hot-pepper sauces. SAM

2 cloves garlic, peeled and quartered
2 (10-ounce) packages frozen spinach, thawed and wrung dry by hand
1 (8-ounce) package cream cheese, quartered
1/2 cup mayonnaise
1/4 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
3 dashes hot-pepper sauce or to taste
Sea salt to taste
1 small green onion, finely chopped

In a food processor fitted with a metal blade, pulse the garlic 3 or 4 times until finely chopped. Add the spinach, cream cheese, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, paprika, hot-pepper sauce, and salt, processing until smooth. Remove from the processor bowl and stir in the onion by hand. Cover and chill. Serve with vegetables or chips or as a sandwich spread.
Makes 2 1/2 cups.

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2 Responses to Spinach Dip

  1. almostgotit says:

    I know it’s cheating, but have you seen those new bags of fresh baby spinach (e.g. for salads) that you can also throw in the microwave as-is (no steam holes, even ) to use in recipes like this one? The result is gently-steamed spinach, not too mushy. What do you think?

  2. rockyroadoflove says:

    You can throw those in the microwave? Wow! That doesn’t sound like cheating to me. What a great idea!

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