December 4, 2010
Easy Spinach Dip
For an attractive look, serve dip in a 1 pound, hollowed out Sour Dough bread loaf. Cut pieces of the bread and use for dipping.
2 packages of frozen, chopped spinach, thawed
1 can water chestnuts, drained
1 cup sour cream
1 cup plain yogurt
1 cup green onions, copped
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1. Squeeze water from thawed spinach until dry.
2. Place all ingredients except green onions in blender and blend until desired consistency is reached. Add salt accordingly, to taste.
3. Cover and refrigerate for at least 45 minutes.
My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.”
I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends.
I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like.
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