Aunt Kathys Fresh Spinach Dip Food

AUNT KATHY'S FRESH SPINACH DIP

Steps:

• 1. Soak spinach in a large bowl of water to remove any grit, drain and repeat if necessary.
• 2. Place spinach in a saucepan, there should be enough water on the leaves -so you won't need any oil. Place the saucepan over high heat and let the spinach wilt, tossing in the pan-so as not to scorch.
• 3. When the spinach is wilted, remove from heat and place in a strainer. Drain and let cool. When cool, gather the leaves and squeeze out as much water as possible.(you will end up with just a small handfull of spinach)
• 4. Chop the spinach and place in a mixing bowl. Heat a small saute pan over medium heat and add the oil. Add the shallots and garlic and cook for 3 -4 minutes or until the shallots are golden brown.
• 5. Add the shallot mixture to spinach bowl. Now add the yogurt and lemon juice and combine. Add the feta and mix together. A salt and pepper to taste. Cover and chill until ready to serve. serve with:https://www.justapinch.com/recipes/soup/soup-chowder-soup/lavosh.html?p=1

ULTIMATE SPINACH DIP

Steps:

• In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

CLASSIC SPINACH DIP

Steps:

• In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

FRESH SPINACH DIP

Steps:

• Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
• Stir in vinegar, mustard, and pepper.
• Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
• Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
• Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
• Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.