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    Spinach: Spinach-Jalapeno Dip


    Source of Recipe


    The Seattle Times, posted to recipecircus by catgurrl

    List of Ingredients




    1-1/2 lbs. spinach, washed and trimmed
    1 medium clove garlic, peeled and coarsely chopped
    1 to 2 jalapenos, seeds and membranes removed, coarsely chopped
    1 large green onion, coarsely chopped
    1 pkg. (8 ounces) cream cheese, at room temperature
    1/4 cup sour cream
    3 Tbsp fresh lime juice
    2 Tbsp chopped fresh cilantro
    1/2 tsp salt
    1/2 tsp Tabasco sauce
    1/2 tsp dried oregano, crushed

    Recipe



    1. Bring a large pan of water to a boil. Add the spinach and cook for 2 minutes. Drain the spinach through a colander and rinse with cold water until completely cooled. Squeeze out the excess moisture, coarsely chop and set aside on paper towels.

    2. Place the garlic, jalapeno peppers and green onion in a food processor and chop finely. Add the spinach, cream cheese, sour cream, lime juice, cilantro, salt, Tabasco and oregano; process until well blended.

    3. Transfer the dip to a bowl; cover and refrigerate several hours to blend the flavors.

    Makes 1-1/2 cups.

    SERVING SUGGESTIONS: Jicama and carrot slices; sliced radishes.
 

 

 

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