Never miss a post! Subscribe via RSS or Subscribe via EMAIL.

One of our appetizers for Christmas Eve dinner was the Spinach Dip from the 75th Anniversary Joy of Cooking. While we have no images, I believe the ingredients speak for themselves as to how delectable the dish will be.

Ingredients:

- 1 10-oz package frozen chopped spinach, thawed and well drained.

- 3 scallions ( AKA green onions), chopped

- 1 or 2 cloves of garlic, chopped

-2 cups of plain yogurt or sour cream (16 oz package) (If you use the yogurt, you will need 2 tablespoons worth of sour cream)

-2 tablespoons of grated Parmesan

-1/4 teaspoon grated or ground nutmeg (I used grated only because it’s fresher than the packaged ground nutmeg.)

-Salt for taste.

Preparation:

Mince the scallions and garlic in a food processor, then add the thawed spinach.

Next, add the yogurt or sour cream and parmesan. If you’re using the yogurt, you will also add the 2 tablespoons of sour cream here as well. Add the nutmeg, salt, and pepper and pulse until it is smooth.

Refrigerate at least an hour. For a clever presentation, you may use a round loaf of bread with the top removed and hollowed, with enough bread to let the dip settle into the bread. For our holiday party, we used tortilla chips that were food-colored red and green. Also, we took loaves of rye and pumpernickel with a cookie cutter to make little shaped dipping breads.

Yields: 2 cups.

Danny’s Notes:

1) You may use the microwave to help thaw the spinach. Make sure that you use the automatic thawing feature. You may need to do it two times. Whenever the microwave asked me to flip it, I double-checked that it was just thawing and not cooking.

2) The recipe in the book only says “salt for taste,” but I added about a teaspoon of pepper as well.

3) Like your spinach dip warm? In a microwave-safe dish, heat it up for 20 seconds and stir. Depending on how much you are going to serve, you may need to repeat the microwave process a few times.

Enjoy!