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!

Printed from thegalleygourmet.net