I've been cooking up a storm and have only a few minor disasters to report; the cheese puffs that didn't puff, the rotisserie chicken that spun around for an hour, only without the heating element having been turned on, the braciole that disintegrated in my pressure cooker. Really, all minor and no tears involved!
Next post will have pictures, but for now a quick recipe for homemade cold spinach dip. The classic version using Knorr's soup mix is fine, but I really prefer to make things from scratch whenever possible. In this case, both versions are equally easy. My guests all commented on how much less salty this version was. And a final note, I know that the classic version includes water chestnuts, but they are one of my very few food aversions, so cook's prerogitive prevails.
Cold Spinach Dip from scratch
1 10 oz. package frozen, chopped spinach, thawed and drained well
1/4 cup mayonaise
16 ounces sour cream (may substitute low fat if desired)
1 bunch scallions, chopped
1 teaspoon chopped garlic
fresh cracked black pepper to taste
salt to taste
1/2 teaspoon herbes de Provence (or any herb mixture you like is fine)
1 tablespoon lemon juice
Mix all ingredients well and season to taste. Chill for a few hours or overnight. Serve with vegetables and bread cubes. It's always cute to hollow out a round loaf of bread and serve the dip in it.
Happy New Year!!! Even though some great things happened in '08, overall it sucked for a lot of people. I'm looking forward to 2009 with renewed (and pretty uncharacteristic) optimism, so see you next year!!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment