Served with crudités or a baguette, this dip is a delicious way to start a meal. It can also be used as a sandwich spread or as a dressing for pasta or potato salad. The flavors scream “Spring!”
MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden
Spring Onion Spinach Dip Recipe
Yields 6 to 8 servings.
3 slices bacon, cut into 1/4-inch pieces, optional
3 cups fresh spinach, washed
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 ounces goat cheese, crumbled, or cream cheese (about 1/3 cup)
1/4 cup thinly sliced spring onions, garlic scapes or scallions
1 clove garlic, minced or pressed through garlic press
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
In skillet, fry bacon until crisp. Using slotted spoon, transfer to paper towel-lined plate and set aside.
Place spinach in microwave-safe bowl. Microwave on high for 30 seconds, or until wilted. Or, if preferred, wilt spinach in the same pan you used to fry the bacon, using only enough bacon grease to coat bottom of pan.
Place wilted spinach, sour cream, mayonnaise, cheese, onions, garlic, salt and pepper in bowl of food processor and process until smooth and creamy, about 30 seconds. Transfer mixture to serving bowl and refrigerate for several hours.
Just before serving, give dip a good stir, and then sprinkle bacon on top.
Note: Dip can be made up to 2 days in advance and stored in refrigerator.
