Don’t you just love this time of year? Even if you’re not into Christmas, or NYE fireworks, it’s usually when the weather is balmy, you (hopefully) have some time off work to (theoretically) relax, the mood is jovial and I spend a great deal of time giving myself permission to keep reading instead of mopping the floor. It’s holidays, I justify.
Something about this weather makes me just want to nibble on lots of different things, and if there’s one thing I love it’s a cheese plate. Add some interesting dips and a beverage with lots of ice, and there’s a good chance you won’t hear from me for a while. Sometimes I’m asked to bring a dip somewhere, or I want to bring one… whether Christmas or the beach, or a new year’s eve party, and I like to make one with what I’ve already got. That’s how this spinach and mint dip was born.
The first person tried it and pronounced it “to die for”. Very kind, I thought… I quite like it too.
A latecomer took a bite and pronounced: “to die for!”. So I believe it’s now been independently verified! Either/or, it’s easy and good.
2 frozen packets spinach
1 large handful mint
1 small garlic clove, minced
1/4-1/2 cup greek yogurt
a squeeze of lemon
a generous pinch of salt
1. Thaw spinach, and squeeze as much water as you can out of it.
2. Add to food processor with mint, garlic, yogurt, lemon and salt. Whiz to your liking.
Have a foolproof dip? Remember the french-onion-soup-and-sour-cream concoction from your youth? What do you always take?
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