Monday, 12 March 2012

※ Spinach Dip


  • 250g frozen spinach, thawed, drained
  • 1 cup (240g) light sour cream
  • 2 green onions (shallots), thinly sliced
  • 1 garlic clove, crushed
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon lemon juice
  • 3 drops Tabasco Cracked black pepper and sea salt to taste

Combine all ingredients in a bowl. 
Season to taste. Chill for 20 minutes. (ideally overnight to let the flavours combine.

Pictured here in the center along side beetroot and spiced pumpkin dip.

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