Saturday, July 28, 2012

Very Veggie Spinach Dip

For me, a summertime snack usually involves some sort of dip.  Hummus, salsa, spinach dips, sour cream or yogurt based concoctions, peanut butter, oozy-cheesey doesn't really matter.

Nor am I too terribly picking about what I use to scoop up the dip.  I know most days I should be reaching for the fresh veggies or whole grain pita.  But let's face it, sometimes chips are in order.

I had chips in mind when I came across the inspiration for this spianch dip.  But after trying it, I was completely content with big bowl of blanches veggies to enjoy this with.  It seemed to be a crowd pleaser across the board...regardless of our guests' snacking preferances

Adapted from recipes at Knorr's and Peas & Crayons

yeilds about 2 cups

The Ingredients:
6  cups fresh spinach, coarsely chopped
1 large zucchini, grated
1 pkg vegetable soup mix
1 cup Greek yogurt (or strained plain yogurt)
1 cup sour cream
2-3 scallions, diced

The Process:
Zap the spinach in the microwave for 3 minutes.  Stir and return to the micorwave for an additional 2 minutes.  Allow to cool.  Drain off any liquid and squeeze dry. 

In a large bowl, combine the spinach with the remaining ingredients.  Stir until well combined.  Transfer to a serving bowl, cover and chill for 2 hours to allow the flavors to develop.

Serve with chips or veggies of your choosing.

The Review:
I adore spinach dips.  Doubly so if the spinach is fresh.  Something about the stringy consistency of many frozen variety of spinach out there always throws me a little.   Frozen will work in a pimch here...use 9-10 oz but be sure to thaw and drain teh leafy greens really well!

Overall the dip was a huge hit with everyone that tried it.  If you can be patient enough to let the dip sit for more than 2 hours, even better.  After chilling the veggie loaded concoction seemed to reach it's peak of flavor once it hit room temperature (and that certainly didn't take long given the toasty summer we've been having!)

Have you noticed how cream-based vegetable concoctions--coleslaw, cucumber salads and the like--have a tendency to weep and pool the liquid over time? This dip surprised me, especially considering the water heavy zucchini shredded into the mix.  The next day very little liquid had separated out.  It didn't last much longer for us to find out if it would.

Most of our guests at the evening BBQ gobbled the dip up with nothing more than basic salty potato chips.  Ross preferred the heartier tortilla chips as his vehicle of choice.  Me?  Carrots and snow peas, surprisingly...though I did have my fair share of salty potato rounds as well.

Veggie soup mixes are a staple in my pantry for slow cooker roasts and stews...I'm surprised it took me this long to try it in a dip...the recipe is right on the package after all!

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