Spinach Dip

By á-1399

Penzey's

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)

Preparation

Step 1

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.