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Garlicky Spinach Dip



This dip is based on a Greek meze called skorthalia, which is often served with hummus. It gets its creaminess and body from soaked bread rather than dairy or nondairy alternatives.

Ingredients

  • 1 cup coarsely chopped raw walnuts, plus more for garnish, optional
  • 1 cup cubed French bread, preferably stale
  • 1 10-oz. pkg. frozen chopped spinach, thawed
  • 5 cloves garlic, minced (1 1⁄2 Tbs.)
  • 1⁄2 cup olive oil, plus more for garnish, if desired
  • 2 Tbs. fresh lemon juice
  • 1 1⁄2 tsp. light brown sugar
Garlicky Spinach Dip
Garlicky Spinach Dip

Instructions

  1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 7 to 10 minutes, or until light brown and fragrant. Cool 10 minutes.
  2. Meanwhile, place bread cubes in bowl, and cover with 1⁄2 cup cold water. Let stand 5 to 7 minutes, then drain. Squeeze to remove excess water. Place bread, toasted walnuts, spinach, and garlic in food processor, and purée 2 minutes, or until smooth. Add oil, lemon juice, and sugar, and season with salt and pepper. Purée until combined.
  3. Spread dip in shallow plate, drizzle with oil, and sprinkle with walnuts, if desired.
Garlicky Spinach Dip
Garlicky Spinach Dip

PER 1⁄4-CUP SERVING: 166 CAL; 3 G PROT; 15.5 G TOTAL FAT (2 G SAT FAT); 6 G CARB; 0 MG CHOL; 92 MG SOD; 2 G FIBER; 1 G SUGARS

Categories:   Vegetarian recipes

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