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Spinach-Jalapeno Dip

Source of Recipe


The Seattle Times






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
  






Instructions



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.