Ingredients:
1 lb fresh spinach,
1 cup sour cream,
1/2 cup reduced fat mayonnaise,
1 tablespoon finely chopped fresh parsley,
1/4 cup chopped green onions,
salt and
freshly ground pepper to taste,
grated Pecorino Romano cheese,
crushed walnuts
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Recipe: Remove stems from spinach. Boil or steam until wilted, then transfer in iced water to preserve the freshness and color of the spinach. Drain thoroughly and chop. Combine spinach, sour cream, mayo, parsley, green onion, crushed walnuts, grated Pecorino Romano, salt and pepper in a small bowl.
Mix well. Cover and refrigerate for at least 4 hours to blend flavors. Serve the spinach dip with crusty Italian bread or tortilla chips. The spinach dip can, also, be served in a bowl made from the crust of a round bread loaf.
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