Spinach Pesto Dip

By CarolineNGa

Ingredients

• 1 cup Mayonnaise
• 1/4 cup Walnuts
• 1 cup Sour Cream
• 1 tsp. minced garlic
• 10 oz. frozen spinach, thawed and drained
• 1/3 cup grated parmesan cheese
• 1 tsp. dried basil
• 1/4 tsp. salt

Details

Servings 1
Adapted from 30daygourmet.com

Preparation

Step 1

Assembly Directions:
Put the mayonnaise, walnuts, sour cream, garlic, spinach, Parmesan cheese, basil and salt in a blender jar or food processor bowl. Process until the mixture is smooth and completely combined.

Freezing Directions:
Put the dip in freezer bag(s) or rigid container(s) based on your desired serving size. For a party, put it in one bag or container. For snacks, put it in multiple bags or containers. Seal, label and freeze.

Serving Directions:
Thaw the dip at least overnight in the refrigerator. Serve it cold, with tortilla chips or French bread to dip in it.

Comments:
This zesty dip will be a favorite! Tortilla chips are the “dippers” of choice at my house, but bread chunks or breadsticks also work well. We didn’t like crackers with it as well as the chips. It would probably be good with carrot or celery sticks also. For a party, you could use it in a bread bowl, with the bread chunks as dippers. Use your imagination!

Nutritional Info: Spinach Pesto Dip
Per Serving: 351 Calories; 36g Fat (86.6% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 507mg Sodium.
Exchanges: 1 Lean Meat; 1/2 Vegetable; 4 Fat.