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Garlicky Spinach Dip
June 7, 20172Comments

Garlicky Spinach Dip

This Garlicky Spinach Dip is one of my go-to appetizers for summer entertaining. It is super easy to make. Delicious tasting. And really good for you. I have even used this dip over the years to get kids who hate vegetables to eat vegetables. Because the spinach in it remains raw, it’s also one of the prettiest dips. Bright green, fresh and totally inviting.

Garlicky Spinach Dip is Healthy

Besides making the dip beautiful, the raw spinach is also one of the things that make it so healthy. Low in calories, spinach is a great source of calcium, potassium, magnesium, Vitamin K, A, C, E, B6 and iron. It is rich in anti-oxidants which help to protect your body, including your skin, from free radicals. A problem for any of us who live in a big city.  Studies have even shown that spinach helps improve your cardiovascular system, lower high blood pressure and improve brain function. In short, spinach kicks ass.

And since the spinach in this Garlicky Spinach Dip is combined with garlic (another super food) and lemon, which helps your body to absorb the spinach’s benefits, it’s even better. But what is really important is that —

It Tastes Divine

It tastes divine. I serve it with toast points. Take a baguette and slice, setting aside two or three 1/2″ slices to use in the dip. Place the slices on a baking sheet. Brush with olive oil and bake in the oven at 250º until they are hard to the touch.  Remove and let cool completely. You can make these in the morning, but do not store in a plastic container or they’ll get stale.

On another note, spinach is one of those foods where you want to buy organic. Most grocery stores including Trader Joe’s sell organic spinach in the bag. Talk about simple.

Print Recipe
Garlicky Spinach Dip
Garlicky Spinach Dip
Course Appetizer
Cuisine American
Servings
Ingredients
Course Appetizer
Cuisine American
Servings
Ingredients
Garlicky Spinach Dip
Instructions
  1. In a bowl, pour the 2T of olive oil over the bread. Turn to coat and let stand until the olive oil is completely absorbed. Tear into small pieces.
  2. Put the spinach in the bowl of a food processor and pulse until chopped. Add the lemon juice, bread and garlic and pulse until blended. Add the 1/4 c of olive oil and process to a fine puree. Add salt and pepper to taste. Transfer to a bowl and serve.

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