Yesterday afternoon I needed a quick and easy recipe for an appetizer to take to my book club. With it being a rainy March afternoon, I really didn’t want to load up the boys and head to the store so I made do with what I had….loads of spinach from the garden. And we always have a random assortment of cheeses, so I googled “fresh spinach and cheese dip” and found quite a few, but one sounded particularly good:
This hot spinach dip recipe. It’s from an Australian website so everything is in metric weights, so I kinda guessed at the amounts. (I recently read somewhere that the US, Myanmar and Liberia are the only 3 countries in the world that don’t officially use the metric system. Great. Along with most Americans, I’m metric illiterate.)
Instead of shallots, I used the same amount of chopped chives, another overwintered herb that is growing profusely right now in the garden. And I didn’t have enough mayonnaise — hard to believe in my house that I didn’t have a stashed jar of it somewhere as I love it — so I just upped the cream cheese a little.
While spinach and artichoke dip is one of my favorite appetizers, this one wins in the looks department because it uses fresh instead of frozen spinach. It’s bright green instead of that green/brown and pale yellow color that most hot spinach dips have (although that has never deterred me from gorging on it every time it’s in my presence).
I’d have taken a photo of it but I was running late, then there was not much left after book club. What remained after I got home, my husband finished off.
Oh, and the book we read this month was dogs, by Abigail DeWitt. We were so fortunate to have the author come meet with us (she lives near Burnsville, about an hour from here). It was a really good read, and being able to discuss it in person with the author was an added treat. Thanks Abigail!