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Spinach and feta dip
(from The New American Plate Cookbook)
4 cups baby spinach, loosely packed
1/2 cup feta cheese
2 scallions, trimmed and chopped
1/4 cup mayo (light preferable)
2 tsp. horseradish
1 tsp. freshly squeezed lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste
In a food processor, finely chop the spinach. Add the cheese and scallions and process until blended. Add the mayo, horseradish and lemon juice, and blend till smooth. Add the dill and process another 15 seconds. Season with salt and pepper to taste.
Serving suggestions: raw baby carrots, barely steamed haricots verts, tortilla chips, toasted pita bread