CW Florida Quarantine Cookbook

Sabrina Koch | Fort Lauderdale Spinach Dip

Prep Time: 15 Min. | Cook Time: 1 Hr. | Makes 8-10 servings

Ingredients

10oz frozen chopped spinach (thawed, drained and squeezed dry) ⅔ c up mayonnaise ¼ cup grated Parmesan cheese 2 tablespoons minced shallot

1 garlic clove (minced) ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper ⅔ cup Greek yogurt

Preparation

In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for at least 1 hour. Serve in a bread bowl with reserved bread cubes, or simply serve in a bowl with fresh vegetables, crackers, tortilla chips or pretzels. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Fun Tip: Use King’s Hawaiian round bread for your bread bowl! Scoop out the inside of the bread and cut into cubes to allow for dipping. Enjoy!

Made with FlippingBook Online newsletter