June 8, 20126/8/12 0 comments
I have a cousin who often called me a “dip” when we were kids, but these days I don’t take offense. I’ve discovered several go-to dip recipes over the years, from roasted sweet potatoes smashed with a packet of dry ranch dressing mix or a can of drained kidney beans whizzed up with bottled sun-dried tomatoes and basil.
I recently discovered a new recipe thanks to the Domestic Divasblog. It takes advantage of the spinach now in abundance at local farmers’ markets and grocery stores. Plus it’s guilt-free and good for you. As Domestic Diva Jennifer Brody points out, this concoction includes healthy leafy greens – full of antioxidants, calcium, minerals and vitamins – along with proteins and a little healthy fat. Rather than eat it on high-fat, high-salt corn chips, try it on whole grain crackers; on veggies like baby carrots, cabbage leaves, snap peas and bell pepper slices; as a sandwich spread; or tossed with pasta and steamed vegetables.
Edamame spinach dip
- 1 cup edamame, shelled and cooked according to package directions
- 1/2 cup fresh spinach
- 1/4 cup extra virgin olive oil
- 2 tablespoons walnuts
- 2 garlic cloves, peeled
- Juice of 1 lemon
- Freshly ground black pepper
Toss all of the ingredients into a food processor. Blend until creamy. Add more olive oil if needed to achieve desired texture. Season to taste with ground black pepper. Serves 6-8 people.