Friday, June 13, 2014

spinach dip

I about chucked the lastest Bon Appetit. The first recipe I made—the cover one, no less—was impressively underwhelming (though I did appreciate the holes-in-top-crust method), and the second recipe—a Burmese Coconut Cake—was nothing short of horrific.

The cake called for semolina and coconut milk, and I was all like, Oh yum, this looks unique and potentially delicious so yay. Turned out, it tasted like a piece of beach that someone dropped a coconut on: grayish-brown, sandy-wet, and one hundred percent inedible. The dogs loved it.

I tiptoed into the third recipe with a fair bit of trepidation. Cooked, chopped spinach, green onions, mint, sour cream, hm. It sounded perfect but trust had been broken. I wasn’t sure the magazine had any integrity left.


I’m pleased to report, the dip was fine. Redemptive, even (because it kept me from giving up on the magazine all together). It kind of reminded me of that artichoke dip that shows up at all female gatherings—you know, the one that’s served warm and bubbling under a crunchy cap of buttery bread crumbs?—because women are fools for tangy, creamy, rich. This dip is all those things, but plus mint and minus the artichokes, heat, and crumbs. Perfect for summer.


PS. No one in my immediate family liked it, but all your girlfriends will. Promise.

Spinach Dip
Adapted from the June 2014 issue of Bon Appetit.

I didn't measure my spinach. I just picked a bowlful from the garden and called it Good Enough.

4 cups fresh spinach, packed (or 6 cups not packed)
1 green onion, thinly sliced
3/4 cup sour cream
2 tablespoons chopped fresh mint
salt and black pepper
pita chips or crackers, for serving

Boil a pot of salted water. Dump in the spinach and cook for 30 seconds. Remove spinach and plunge into cold water to stop the cooking. Drain well, pressing on the spinach to release all the liquid. Chop the spinach.

Combine the spinach, onion, sour cream, and mint. Season well with the S&P. Let rest for a bit to blend flavors. Serve with pita chips or crackers.

This same time, years previous: the business of belonging, stuff, garbled, Greek cucumber and tomato salad, sourdough waffles, microwave flower press, freezing strawberries, strawberry shortcake, and brown butter noodles with ham and buttered peas.

7 comments:

  1. true, most likely I'd like and the kids, well no. :) was the mint an interesting twist?

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    1. The mint: light, bright, fresh. It elevated the dip most delightfully.

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  2. There's the artichoke dip and then there's the stuff made from the back of the Knorr soup box. Back in my nannying days it was the one thing my employer could make. She'd whip up a batch for her parties and serve it in a bread bowl. Tres chic. I'd get the leftovers next day. This reminds me of that but better and I will be making me some.

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  3. looks great. I think my family would appreciate this after all the spinach salad and wilted spinach I've made. I needed a new spinach idea.

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  4. Isn't everything in Bon Apetit on epicurious.com? Until the days of allrecipes (which still necessitates a lot of weeding because of all the "one package of cake mix" in so many recipes), I depended on that site alone. I'm a big fan of the reviews... save me time!

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    1. Epicurious is excellent, I agree. But---call me quaint---I'm enamored with actual pages.

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  5. I enjoyed making this recipe and thought you might enjoy another idea for what to do with surplus mint (which maybe you will have after Maria picks some for you at our place): http://myers-benner.blogspot.com/2014/06/homemade-peppermint-patties.html

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