I recently purchased the book “Simply in Season,” which is a cookbook with recipes based on fresh produce available during each season of the year. The book encourages shopping at farmer’s markets and other local outlets. This particular recipe actually came from the Spring section of the book, but really it could be made year-round. The original recipe called for Tabasco sauce, but I substituted smoked paprika because, well, I’m obsessed with paprika.
2 tbsp garlic, minced
1 tsp oil
8 cups fresh spinach
8 oz light cream cheese (1/3 less fat), softened
1/4 cup milk
1/2 tsp smoked paprika
1/8 tsp salt
Saute garlic in oil for 2-3 minutes or until soft. Chop and add spinach to pan one handful at a time as it wilts. Add a little water if it begins to stick. Place cooked garlic and spinach in a blender or food processor.
Add cream cheese, milk, paprika, and salt. Cover and blend until smooth. Recipe states it can be served right away or heated through.
This mixture was quite thin at first. I refrigerated it, uncovered, for about 2 hours to thicken the dip and then warmed before serving. Best with tortilla or pita chips.
