Spinach Sundried Tomato Dip
I volunteered to bring dips & sweets as my contribution to our Christmas feasting this year. As you may have noticed from my posts lately with all the fudges and bars and things, I went a little overboard in the sweets department, but I was determined to have enough sweets so that we wouldn’t have to spend all day making pies and dip like we did at Thanksgiving. I didn’t want to spend all my time cooking once I got there … this time, I wanted a more relaxing Christmas.
It’s not all about the sweets with us, though … we always seem to need things to snack on at every holiday feast with my family. So I thought it would be a good idea to bring dips too. I think they thought it was a good idea too, because when we arrived at my parents’ house, they were all sitting there munching on pretzels and wishing they had something to dip them in and asking each other, “Where is Ann? We need those dips!”
Next to the queso (which is a dire need when my family gets together), this was the favorite dip of the bunch. The inspiration for this dip came from my Turkey Florentine Sandwich–because one time when I made the sandwich, I had extra cheese mixture and I tried spreading it on a cracker. And it was wonderful. I decided then and there that this needed to become a dip. As it is noted here, if you serve it cold, it’s more of a cheese spread. Warm it up or add some extra Greek yogurt if you want a softer dip for veggies or chips rather than something you spread on a cracker. If you want something hot & cheesy, add some shredded Asiago (or other Italian cheese), heat it up and then it would bean ooey gooey tasty cheesy mess. I may do that tonight, since it is snowing outside and I am in the mood for something hot & cheesy. We just got home from the family festivities and I’m thinking yes, a hot & cheesy dip with a nice cold beer would be just the thing for a snowy late December eve at home with our kitties.
- 2/3 cup frozen chopped spinach, thawed
- 1/4 cup sun dried tomatoes
- 2 - 6 cloves garlic, peeled
- 6 oz. Greek cream cheese, softened (or Neufchatel)
- 1/4 cup plain nonfat Greek yogurt
- 1/4 to 1/2 teaspoon red pepper flakes (to taste)
- Put the spinach in a microwave safe bowl and heat on high for 1 minute or until thawed. Use a clean tea towel to squeeze out the excess moisture.
- Put the sun dried tomatoes with the garlic and spinach in a handi chopper or food processor and whir until everything is finely chopped.
- Now, in a small mixing bowl, cream together the Greek cream cheese with the Greek yogurt until relatively smooth. Add the spinach mixture and stir to blend well. Stir in red pepper flakes to taste.
- Put in an airtight container and chill for at least 2 hours to let the flavors meld. Serve with crackers or veggies.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie Friends Friday, Real Food Friday, Freedom Fridays, The Weekend Re-Treat, Weekend Potluck, Munching Monday, Mostly Homemade Monday, Simple Supper Tuesday, Treasure Box Tuesday, The Gathering Spot and Hearth & Soul Bloghop.