I Love Dip. 

Not the sour cream/onion soup kind that you stick a potato chip in.
The hummus, baba ganoush kind that you stick a veggie in or smear on pita.

I’ve been obsessed with this spinach dip for years.  I’ve only found it at one restaurant, so I recipe tested endlessly and cracked the code.  Then changed the name by one letter so they don’t get too mad at me.

Dear restaurant, I still order it when I’m in town but I’m not a local anymore.  And I changed the name by one letter.  And yours is still numero ena.

This tastes best cold, so feel free to refrigerate a few hours or the day before serving.  Also, this recipe is the exception to the golden garlic rule.  I know this sounds strange as browning garlic is usually a huge no go but this works, promise.

INGREDIENTS:

• 2 bags frozen chopped spinach, thawed

• 1 head of garlic, minced

• 1 bunch of parsley, chopped

• 1 bunch of cilantro, chopped

• ½ cup olive oil (I know, it’s a lot, just roll with it)

• 2 lemons

• ½ teaspoon salt

LET’S COOK:

1. Heat olive oil in a large saute pan over medium heat

2. Once the oil is hot add the garlic and cook until it just begins to turn golden

3. Turn off the heat and add all the salt, parsley and cilantro

4. Ring out the spinach to remove as much excess water as possible

5. Add the spinach to the pan

6. Mix and finish with lots of fresh squeezed lemon juice

7. Add more salt and lemon to taste

[SERVES 6]

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