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.
- 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
- 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.
- 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.
- Spread dip in shallow plate, drizzle with oil, and sprinkle with walnuts, if desired.
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