In the midst of all the knitting, singing, and preparing for Christmas, I had a cooking (is making a dip cooking??) project: this week it was the Quintet’s turn to provide tasty treats for our after-service wine and cheese shindig. Yay!! We always have fun bringing tasty snacks for everyone to eat 😀
Now, before all you spinach-haters go “Why did you do something with spinach?????” I have to let you know – spinach, it is awesome. It Is super-tasty AND highly nutritious! Both things make my taste buds (and thighs) happy. I know spinach can be a contentious issue, so I just want you to know, Dear Internet, that you’d be crazy to hate spinach. That is all.
Now to my spinach dip!! Ok, so you should know that as much as I lurve the spinach, I usually quite dislike the usual spinach dips you find. You know, the ones that are mostly mayonnaise and effing water chestnuts?? (just so you know, I think water chestnuts are among the most disgusting food items you could stick in your mouth and chew on. . . But I digress) They’re heavy, rich, bland, and above all boring. Also, in about 90% of the recipes I looked at when planning my version, the flavouring consisted of powdered onion or leek soup mix. Powdered. Soup. Mix.
Now. Back when spinach dip became popular, in the 70s?? maybe??, I’m thinking that these soup mixes might have actually been made of food, originally, before the powdering process. Have you tried one of these things lately??? Cause they gross now. Maybe they always were, don’t really know. It’s nothing but chemically saltiness now. And two things I dislike in my foodstuffs are chemicalliness and saltiness. Just saying. . . So it wasn’t until I found this recipe that I was actually inspired and started really thinking about what I’d like to do for my version.
I don’t mind creaminess, in fact it can be amazing, but it needs a balance. For me, food can’t just be creamy, I like some flavour in there too. So aside from creaminess and spinach, what makes a good spinach dip, you ask? Well, there’s a reason they tell you to use those onion soup mixes, you know. So, Wednesday afternoon after I got home from work, I whipped up a batch of some of the tastiest spinach dip I’ve had in ages. And everyone told me how tasty they thought it was, so I think that’s a success for Katie’s mad culinary skillz. Also, I have no photo of this tasty dip, cause it got all eated up, and I didn’t think to snap a few pics while putting it together. Sad face.
So here’s the first recipe I made up to go up here. So excite!!
Katie’s Tasty Tasty Spinach Dip
2 packages frozen chopped spinach, thawed, excess water removed (squeeze the spinach in a towel over your sink after it’s been thawed!!)
1 medium avocado, peel and seed removed
1/2 can chickpeas, rinsed and drained
4 or 5 green onions, whites and greens, chopped as finely as you desire
1 clove garlic, minced as finely as possible
3/4 cup light sour cream
3/4 cup Greek-style plain yoghurt
1/4 cup mayonnaise (olive oil mayo works nicely here)
1 package light cream cheese, softened (don’t get the fat free stuff, cause it’s just gross)
Spices and seasoning to taste: Cayenne, smoked paprika, cumin, coriander, freshly ground black pepper, garlic powder. Don’t be stingy here – this dip can deal with a LOT of flavour. Start with small amounts and build them up until you have a good balance.
1 large round loaf of either pumpernickel or sour dough, hollowed out into a bowl and the insides cubed
A variety of fresh veggies, for dipping
Get a nice big bowl and dump your chickpeas and avocado in it. Get a potato masher or fork and go to town until you have a fairly smooth paste. Don’t worry if you think the colour is funny, this gets hidden forthwith. A splash of lemon or lime juice now would work really nicely as well as reduce browning, if you care about that a lot. Next, break up the cream cheese into the bowl and mix it in thoroughly. The mashers does this quite well. If you like a thinner dip, feel free to add only half the package. Add the yoghurt, cream cheese, and mayo and mix all that in. Next go in the onion and garlic and mix this all in well. Add the first wave of spices, and taste how things are going. Adjust balance to your tastes. Now add the spinach and mix it all together. Taste again and add spices until you get a good balance of flavours. I added probably (at least) 2 teaspoons of cayenne (because I wasn’t sure of everyone’s spice tolerances, feel free to add as much as you like!), 3 of the smoked paprika, 2 each of cumin and coriander, and 1-2 of garlic powder. I forget how much freshly cracked black pepper I put in, probably at least a teaspoon.
An now you have a tasty spinach dip to share!!
I hope you enjoy my tasty spinach dip, Dear Internet!!