Spinach Pesto Dip

You can’t argue with spinach. You just can’t. It’s amazingly good for you (vitamin C, betacarotene, folate, calcium). It’s available year round, but best in the winter and spring (and I love a vegetable that makes a proper showing when all the other produce has flown south for the winter). It freezes well. And you can do a thousand things with it. Oh, did I mention it is delicious?

It is especially delicious in this spinach pesto dip, which is made with leftover arugula pesto (and don’t get me started on how much I love arugula, spinach’s more fragile, but supremely tasty cousin). You of course can substitute the homemade arugula pesto for any pesto you might happen to have, but this arugula pesto recipe is a really good one to have in your repertoire anyways, so you might as well master it. Once you do, it works on pasta, sandwiches…and in dips!

So, on to the dip. This is a lighter version of the standard spinach dip. No mayonnaise or butter. Just cream cheese and good stuff.

Arugula Pesto
approx 2 c. arugula (I like wild, but baby works too)
1 clove garlic
1/2 c. walnuts
zest of 1/2 lemon
1 c. grated parmesan cheese
salt and pepper
1 c. olive oil (or until you achieve desired consistency)

Place first six ingredients in a food processor and blend. Drizzle in olive oil until desired consistency. Adjust seasonings to taste.

Spinach Pesto Dip
1 package of frozen spinach
1/4 c. water
1 8 oz. package of cream cheese
1 c. arugula pesto
1 lemon, zested and juiced
salt and pepper

Bring water and a pinch of salt to a boil in a small pot and steam frozen spinach for 2-3 minutes, covered, until tender. Remove from heat and transfer to a colander. With a few paper towels, squeeze out the excess moisture.

In food processor, combine the rest of the ingredients with the spinach and mix until you have a creamy texture. Season to taste.

Serve with chips, crackers, pita, or just shovel entire handfuls into your mouth.


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About Kate Soto


One response to “Spinach Pesto Dip”

  1. stina says :

    I made your famous pesto once and it was truly delicious. But I think it tasted a helluva lot better when you made it.

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