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Spinach dip!

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  • Spinach dip!

    I was seriously craving this stuff for a few days and finally made a version that actually tastes pretty darn good (even my non-PB, carb lovin' mom liked it). It's dairy heavy, but no mayo or dry soup mix.

    10oz fresh baby spinach
    3 green onions (scallions)
    1 brick of cream cheese
    1/2 cup plain yogurt or sour cream
    salt (less than 1/2 a teaspoon)
    artichoke hearts

    I didn't have any frozen spinach, so I made my own wilted version - something I learned from raw food preperation.

    I took half of the spinach and shook 3 dashes of salt on it from the shaker. I scrunched the spinach with my hands until it was fully wilted. I squeezed out the juice and placed in another bowl before wilting the second batch of spinach, with 3 more dashes of salt. All in all, it ended up being less than half a teaspoon of salt. I wanted smaller pieces, so I used the kitchen scissors to quickly give the pile a good snipping - I suppose a knife would have worked too, but I didn't want to take it all out of the bowl.

    I finely chopped the green onions and 5 artichoke hearts(all I had left in the jar) and added them to the wilted spinach.

    Then add the cream cheese and plain yogurt(didn't have any sour cream). Mix well and enjoy.
    I ate half the batch with a fork, for lunch. heehee.

    It was really quick to make and great tasting with the fresh ingredients (onions and uncooked spinach)

    Give it a whirl!
    Last edited by Lily Marie; 07-13-2011, 02:07 PM.

  • #2
    Sounds tasty--how can you go wrong with those ingredients. A great dip for endive, celery, flax crackers.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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    • #3
      Spinach dips, but lamb's quarter rises. Not so much salt in lamb's quarter. Same taste and all.
      Tayatha om bekandze

      Bekandze maha bekandze

      Randza samu gate soha

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      • #4
        Oh, to sub for spinach?
        I've never had lamb's quarter - I'll have to check out the produce department.

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        • #5
          Sweet!! I have been wanting this for awhile and now I just gotta follow the recipe. Thanks.
          People too weak to follow their own dreams will always try to discourage others.

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          • #6
            Thanks for the recipe idea. I'm invited to a bbq in a week and have to take a dish. I think this just might be it
            Newcomers: If you haven't read the book, at least read this thread ... and all the links!
            http://www.marksdailyapple.com/forum/thread17722.html

            F/49/5'4"
            Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
            CW: 146.8 lbs
            GW 140 lbs
            A proud member of PETA: People Eating Tasty Animals

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            • #7
              Lily Marie: I wish you luck finding lamb's quarter in a produce store. You get it in fields--mostly open--at the start of summer. You have to be fast because the cows look for it too.

              Get some seed from an online seed supplier and get your own going for next year.
              Tayatha om bekandze

              Bekandze maha bekandze

              Randza samu gate soha

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              • #8
                Thanks Periquin! Will do

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                • #9
                  Gonna make this tomorrow and eat it with pork rinds. Yum!

                  I made it for my non-primal relatives and they all loved it. They were even using it on their sandwiches in place of Mayo.

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