Spinach dip


1 lb fresh spinach, washed,
1 cup sour cream,
1/2 cup reduced fat mayonnaise,
1 tablespoon finely chopped fresh parsley,
1/4 cup chopped green onions,
sea salt and freshly ground black pepper to taste,
2 oz. grated Pecorino Romano cheese,
2 oz. old white cheddar cheese,
2-3 crushed walnuts.

Recipe: Remove the large stems from spinach. Boil or steam for a very short time until wilted, then transfer the spinach 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, half of the grated cheese, salt and pepper, in a small bowl. Mix well and transfer to an oven dish. Spread the rest of the cheese on top the spinach dip. Cover and refrigerate for a few hours in order to blend flavors. Just before serving, gratine the spinach dip by melting the cheese on top under the broiler. There is no need to warm the spinach dip entirely, but if you prefer you can do that. 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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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