Its a quick and easy dip to make for an impromptu appetizer.
Who can resist all that cheese?
But sometimes you want something super quick and a little lighter than ahot, gooey dip.
Simply Recipes / Sally Vargas
Because its cold, you’re able to make it ahead and it travels well, too.
Frozen or Fresh Spinach?
Another method is to squeeze the spinach in a potato ricer until dry.
Simply Recipes / Sally Vargas
Rinse the leaves and place them in a microwave-safe bowl with 1 tablespoon of water.
Cover and microwave at 30-second intervals, until wilted.
Remove, cool, squeeze dry, and chop finely.
Simply Recipes / Sally Vargas
Refrigerated and covered, spinach dip will last for about 5 days.
If needed, give it a quick stir before serving.
Gather the edges of the towel together.
Simply Recipes / Sally Vargas
Hold the bundle over the sink and twist and squeeze out as much water as possible.
Blend until the mixture is very smooth, 1 to 2 minutes.
Transfer the mixture to a bowl and fold in the chopped spinach.
Simply Recipes / Sally Vargas
Refrigerate until ready to use.
To serve, taste and add salt, more pepper, or lemon juice if you like.
Scrape into a serving bowl and sprinkle with the Aleppo pepper (if using).
Simply Recipes / Sally Vargas
Serve with crudites, crackers, or pita bread for dipping.
Leftover spinach dip will keep in the refrigerator in an airtight container for up to 5 days.
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Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
