MAKES ABOUT 1½ CUPS
Partial thawing of the spinach produces a cold dip that can be served without further chilling. Instead of microwaving, the frozen spinach can also be thawed at room temperature for 1½ hours, then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise, the dip will contain large chunks of garlic.
1 |
(10-ounce) box frozen chopped spinach |
½ |
cup sour cream |
½ |
cup mayonnaise |
3 |
scallions, white parts only, sliced thin |
½ |
cup packed fresh parsley leaves |
1 |
tablespoon minced fresh dill |
1 |
small garlic clove, minced or pressed through a garlic press (about ½ teaspoon; see note) |
½ |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
¼ |
teaspoon hot sauce |
½ |
red bell pepper, chopped fine |
1. Thaw the spinach in a microwave for 3 minutes at 40 percent power. (The edges should be thawed but not warm; the center should be soft enough to be broken into icy chunks.) Squeeze the partially frozen spinach to remove excess water.
2. Process the spinach, sour cream, mayonnaise, scallions, parsley, dill, garlic, salt, pepper, and hot sauce in a food processor until smooth and creamy, about 30 seconds. Transfer the mixture to a bowl and stir in the bell pepper; serve. (The dip can be covered with plastic wrap and refrigerated for up to 2 days.)