Spinach Dip

Penzey's

Spinach Dip
Spinach Dip

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T olive oil

  • 1/2

    lg red onion, finely chopped (abut 3/4 c)

  • 1 1/4

    t thyme

  • 1

    t oregano or Herbes de provence

  • 11

    oz goat cheese, room temp.

  • 1/3-2/3

    c milk

  • 1

    10 oz pkg frozen spinach, thawed, squeezed dry and finely chopped

  • 10

    olives, sliced or chopped, preferably Kalamata

  • 2

    garlic cloves, minced

  • 1/2

    t lemon juice

  • sourdough bread

  • 1/2

    c pine nuts(optional, for interesting twist)

Directions

Heat the olive oil in a skillet over med heat. Add the onion, thyme, oregano/herbes de provence and cook, stirring occasionally until the onion is soft but not brown, about 10 minutes Set aside to cool, In a medium bowl, mash the goat cheese with a fork until creamy. Gradually bend in the milk, starting with 1/3 c. Some goat cheeses are softer and creamier than others so look at the consistency and add the remaining milk if desired to thin the dip-remember that sour dough bread will soak up the goodness. Fold in the spinach, olives and garlic. Add the lemon juice and stir. Serve with sourdough bread.

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