Spinach is a cool weather crop which grows best in early Spring and in Autumn.
It’s a very versatile vegetable and takes on other flavours well. I use spinach in so many things from smoothies to salads to curries. I hadn’t really thought to use it as a dip until fairly recently when I started seeing so many beautiful fresh early Spring vegetables emerge in the market. Fresh vegetables are good, but fresh vegetables with a healthy dip are even better!
You can follow my recipe below for ‘Baby Spinach and Garlic Dip’, but the truth is that baby spinach is so versatile that you could easily blend it into any dip to boost its nutritional value and it would work well.
BABY SPINACH and GARLIC DIP
(makes about 2 cups)
150g / 5 oz Fresh baby spinach (roughly equivalent to 4 big handfuls or 4 tightly packed cups)
1/2 cup Fresh chives, chopped
1 spring onion / scallion, roughly chopped (white and green part)
1 plump garlic clove (2 if you really love raw garlic), peeled and cut into 4 pieces
1/2 cup walnuts or cashew nuts
1/2 cup creme fraiche or sour cream or Greek yogurt
2 Tbsp fresh lime juice (no seeds)
2 tsp sea salt
- Wash and drain the baby spinach (no need to trim the stems as it will all go into a food processor).
- Put all the ingredients listed above into your food processor and pulse a few times until the spinach has been chopped. You may need to push down the spinach once or twice in the beginning.
- Once the mixture is roughly pulsed, run the food processor on ‘Auto’ (or whichever button you need to press for continued processing) for about 30 seconds.
- Remove the lid and taste. If required, adjust the seasoning. Keep in mind that the flavour from the raw garlic will become more pronounced in a few hours.
- Process the mixture in the machine for another 15 seconds or so.
- Taste again and make final adjustments, if necessary.
- Pour into a container and refrigerate until ready to eat.