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FRESH SPINACH DIP This recipe was inspired by our large, round Miche breads. At an early summer BBQ someone brought spinach dip and we thought to carve out the Miche we had brought. We messed around a bit with the recipe after we discovered Grace Harbor Farms fresh Goat Yogurt at the Bellingham Farmers Market.
1 lb fresh Spinach
************ Assorted Raw vegetables Blanch the spinach in boiling water for 5-10 seconds. Strain well, pushing out all excess water. Chop the onion in a food processor (or by hand). Add spinach and continue to process (or chop spinach finely by hand). Combine yogurt, sour cream, cheese and nutmeg in a mixing bowl. Add chopped spinach and onion and stir together. Add salt & pepper to taste. Serve immediately or refrigerate until needed. To make bread bowl, cut top 1 inch off of a crusty round loaf of bread. Pull inside of loaf out to hollow out. Spoon in dip and reserve the removed bread chunks for dipping. Serve with cut up raw vegetables such as carrots, broccoli, peppers or cucumbers. Created by Sirius © 2007 All rights reserved. |