I feel like I only have a three-day period to cash in on the whole green food thing. This is a nourishing appetizer to chase away the green-beer hangover.
It’s a non-mayonnaise based spinach dip. I love dip. So does my boyfriend. Since our consumption of dip is at least weekly, I’ve had to resort to healthier options.
Healthy Spinach Dip
1 10 oz package frozen spinach, thawed and drained
1 medium tomato
1/2 cup basil
1/4 cup part-skim ricotta
1/2 cup shredded parmesan cheese
1 tsp minced garlic
salt & pepper
Cavender’s Greek Seasoning
1. Defrost the frozen spinach in the microwave. If you want a cold dish, keep it a little icy. If you want a hot dip, heat it up.
2. Combine all ingredients in food processor or blender.
3. I added a few dashes of salt & pepper, and a little bit of Cavender’s Greek Seasoning.
4. Turn on food processor and blend until you receive a desired consistency. This can get really creamy or you can prepare it a little chunky. The one above was lazily done and is pretty chunky. I recommending processing it longer for a more creamier and dip-able consistency.
I ate it with cucumber slices. It tastes great with chips.