Post by Hellonlinks on Jan 1, 2006 17:05:07 GMT -4
Spinach Dip with Bacon
Makes about 1 1/2 cups
3 slices bacon , cut into 1/4-inch pieces
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only, (3
scallions)
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about
1 teaspoon)
1/4 teaspoon ground black pepper
1 1/2 ounces blue cheese , crumbled (about 1/3 cup)
table salt
1. Fry bacon in small skillet over medium-high heat until crisp and
browned, about 5 minutes; transfer to paper towel-lined plate and
set aside.
2. Thaw spinach in microwave for 3 minutes at 40 percent power.
(Edges should be thawed but not warm; center should be soft enough
to be broken apart into icy chunks.) Squeeze partially frozen
spinach of excess water.
3. In food processor, process spinach, sour cream, mayonnaise,
scallions, parsley, garlic, pepper, and crumbled blue cheese until
smooth and creamy, about 30 seconds. Transfer mixture to medium bowl
and sprinkle bacon over dip; serve. (Dip can be covered with plastic
wrap and refrigerated up to 2 days.)
NOTES:
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed
before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
Makes about 1 1/2 cups
3 slices bacon , cut into 1/4-inch pieces
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only, (3
scallions)
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about
1 teaspoon)
1/4 teaspoon ground black pepper
1 1/2 ounces blue cheese , crumbled (about 1/3 cup)
table salt
1. Fry bacon in small skillet over medium-high heat until crisp and
browned, about 5 minutes; transfer to paper towel-lined plate and
set aside.
2. Thaw spinach in microwave for 3 minutes at 40 percent power.
(Edges should be thawed but not warm; center should be soft enough
to be broken apart into icy chunks.) Squeeze partially frozen
spinach of excess water.
3. In food processor, process spinach, sour cream, mayonnaise,
scallions, parsley, garlic, pepper, and crumbled blue cheese until
smooth and creamy, about 30 seconds. Transfer mixture to medium bowl
and sprinkle bacon over dip; serve. (Dip can be covered with plastic
wrap and refrigerated up to 2 days.)
NOTES:
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed
before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.