I Love Dip.
Not the sour cream/onion soup kind that you stick a potato chip in.
The hummus, baba ganoush kind that you stick a veggie in or smear on pita.
I’ve been obsessed with this spinach dip for years. I’ve only found it at one restaurant, so I recipe tested endlessly and cracked the code. Then changed the name by one letter so they don’t get too mad at me.
Dear restaurant, I still order it when I’m in town but I’m not a local anymore. And I changed the name by one letter. And yours is still numero ena.
This tastes best cold, so feel free to refrigerate a few hours or the day before serving. Also, this recipe is the exception to the olden garlic rule. I know this sounds strange as browning garlic is usually a huge no go but this works, promise.
- 2 bags frozen chopped spinach, thawed
- 1 head of garlic, minced
- 1 bunch of parsley, chopped
- 1 bunch of cilantro, chopped
- ½ cup olive oil (I know, it’s a lot, just roll with it)
- 2 lemons
- ½ teaspoon salt
- Heat olive oil in a large saute pan over medium heat
- Once the oil is hot add the garlic and cook until it just begins to turn golden
- Turn off the heat and add all the salt, parsley and cilantro
- Ring out the spinach to remove as much excess water as possible
- Add the spinach to the pan
- Mix and finish with lots of fresh squeezed lemon juice
- Add more salt and lemon to taste