Spinach. Do you love it? Hate it? Me – I like baby spinach (aka arugala) in a salad. I like spinach in dishes where it is a ‘backdrop’, not the main ingredient. But I LOVE spinach dip. And since it’s key ingredient IS spinach, I consider it healthy, and find myself eating almost half the batch right after making it. Don’t judge me. (But seriously…if you use low-fat cream cheese and sour cream, it really is pretty healthy. Seriously.)
This recipe couldn’t be simpler to make. Blanch some fresh spinach, chop up some sundried tomatoes and onion and throw it all in the food proccesor with the other ingredients. Easy peasy. This recipe is a great party dish, but you can also use it as a sauce for pasta (that recipe/post is coming tomorrow!)
Sundried Tomato & Fresh Spinach Dip
- 1 bag fresh spinach
- 1/2 small onion, roughly chopped
- 1/4 cup chopped sundried tomatoes (dry packed)
- 3/4 cup sour cream
- 1/4 cup cream cheese
- Salt & Pepper, to taste
- Juice from 1/2 lemon
Blanch spinach in boiling water for one minute. Draine and rinse immediately in cold water to stop the cooking. Squeeze to remove excess liquid. You should have about one cup of cooked spinach at this point.
Place spinach in food processor along with remaining ingredients. Pulse until smooth. Serve immediately, or store covered in the refrigerator until ready to serve.