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Recipe for :

Garlic Spinach Dip
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say about this recipe:

"I make this for our tailgate parties. It's a winner and goes fast".


3/4 cup plus
2 tablespoons extra-virgin olive oil
One 1/2 inch thick slice peasant bread, about 6 inches wide
1/2 pound baby spinach
2 tablespoons fresh lemon juice
1 garlic clove, coarsely chopped
Salt and freshly ground pepper

  • In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the olive-oil-soaked bread into small pieces.
  • In a food processor, finely chop the spinach.
  • Add the bread, lemon juice and garlic and process until well blended.
  • Add the remaining 3/4 cup of olive oil and process to a fine purée.
  • Scrape the purée into a bowl and season with salt and pepper. Serve at room temperature.

8 servings

Shirley Cline