Creamy Herbed Spinach Dip

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I am sure many you are familiar with that ubiquitous party food consisting of a hollowed out bread bowl filled with spinach dip.  You know-- the one that uses a packet of vegetable recipe powder mix?  Yeah, you guessed right. That it is not in my cache of recipes--but this one now is.

This has the same base of sour cream, mayonnaise, and spinach, but the really great flavor comes from fresh scallions, garlic, and parsley.  I use some dried dill (not too much for me) for a little more herbiness (that is a word) and I balance it all with some Dijon mustard and vinegar.  That brightens up the flavor profile.

Instead of the bread bowl, I go for more veggies on the side.  But for a little carb action, I do like to serve it with pretzel chips.  It's a really good combo.

Oh, and don't forget to use this kitchen tip to squeeze dry spinach!
Printable Recipe

Creamy Herbed Spinach Dip
makes about 1 1/2 cups

1/2 cup packed flat-leaf parsley
3 scallions, roots trimmed and chopped
1 small garlic clove

10 ounces frozen chopped spinach, thawed and drained

1/2 cup sour cream

1/2 cup mayonnaise

1/4 teaspoon dried dill
1 Tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 red bell pepper, finely diced

In the bowl of a food processor, pulse together the parsley, scallions, and garlic until finely chopped.  Add the spinach, sour cream, mayonnaise, dill, vinegar, mustard, salt and pepper and process until smooth and creamy, about 30 seconds.  Scrape down the sides of the bowl and process again.  Transfer the mixture to a medium bowl and stir in the bell pepper.  Chill until ready to serve.  (Dip can be refrigerated for up to two days.)  Enjoy!

Source: Adapted from Cook's Illustrated Cookbook