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RECIPES/Sauces and Dressings

To save time, you can defrost your chopped spinach in the refrigerator overnight (be sure to place on a rimmed plate or in a bowl, for it will release liquid and condensation).

Spinach Dipping Sauce

½        ounce Parmesan, cut into ½-inch pieces

1 to 2  garlic cloves, peeled

8         chives, cut into 1-inch lengths

½        cup well-packed Italian (flat) parsley

1         cup plain Greek yogurt

1         package (10 ounces) frozen chopped spinach, thawed and drained

¼        cup olive oil

4 to 6  drops hot sauce

3 to 4  tablespoons water kosher salt to taste


1. Put the Parmesan and garlic into the work bowl of a food processor fitted with the metal chop- ping blade. Pulse a few times to break up, and then process until finely chopped. Scrape down the sides of the bowl as needed. Add the chives, parsley, yogurt and spinach; process to fully combine, about 40 to 60 seconds. Scrape down the sides of the work bowl, and then with the unit running, slowly add the olive oil through the small feed tube.

2. Scrape down the sides of the work bowl. Add the hot sauce to taste, and while processing slowly add water until desired consistency is achieved. Add more water as needed. Taste and add salt or other seasonings if desired.

3. This may be used immediately, or stored in the refrigerator for up to 5 days. Bring to room temperature and stir well before using.


Servings: Makes about 1½ cups

Nutritional information per serving

No nutrition information available

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