Spinach Dip with Blue Cheese and Bacon
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 6 (Makes about 1 1/2 cups)
Ingredients
Before You Begin
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
Instructions
- Fry bacon in small skillet over medium-high heat until crisp and browned, about 5 minutes; using slotted spoon, transfer to paper towel-lined plate and set aside.
- Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
- In food processor, process spinach, sour cream, mayonnaise, scallions, parsley, garlic, pepper, and crumbled blue cheese until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and sprinkle bacon over dip; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
Time
20 minutesYield
Serves 6 (Makes about 1 1/2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
This lackluster 1950s-style spinach dip recipe relic was long overdue for a makeover. The solution turned out to be surprisingly easy. For a spinach dip recipe with big, bold spinach taste, we used frozen spinach. A combination of mayonnaise and sour cream created a smooth, creamy base for the dip, while dill, parsley, garlic, and Tabasco replaced soup mix as the flavoring components.
Before You Begin
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
Instructions
- Fry bacon in small skillet over medium-high heat until crisp and browned, about 5 minutes; using slotted spoon, transfer to paper towel-lined plate and set aside.
- Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
- In food processor, process spinach, sour cream, mayonnaise, scallions, parsley, garlic, pepper, and crumbled blue cheese until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and sprinkle bacon over dip; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
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