Shirley's Recipes

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Name: Spinach Dip
Key Ingredient: spinach
Preparation: food processor
Cuisine: American
Source: John and Caprial Pence
Meals: brunch, snack, party, picnic
Courses: appetizer
Temperature: cold
Effort: easy
Prep. Time: :20
Elapsed Time: :20
Servings: 12

2 bunches spinach, washed and spun dry
1 (8 ounce) package cream cheese
1/3 cup grated Parmesan cheese
1/2 cup fromage blanc
1/2 cup half-and-half
2 cloves garlic, chopped
Zest of 1 lemon
Pinch cayenne
Salt and cracked black pepper

Bring a large pot of salted water to a rolling boil. Add the spinach and cook about 45 seconds until tender. Drain and run cool water over the spinach to stop it from cooking. Squeeze the spinach very well to remove as much wtaer as you can. Set aside until ready to use. In a food processor combine the cheeses, half-and-half, garlic, lemon zest and cayenne and process until smooth. Chop the spinach until very fine by hand and fold into the cheese mixture. Season well with salt and cracked black pepper. Place on a tray and serve with Rosemary Crostini.

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