Garlicky Spinach Dip

This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both.

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  • Servings: 8

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • One 1/2-inch-thick slice peasant bread, about 6 inches wide
  • 1/2 pound baby spinach
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • Salt and freshly ground pepper

How to make this recipe

  1. In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the olive-oil-soaked bread into small pieces.

  2. In a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended. Add the remaining 1/4 cup of olive oil and process to a fine puree. Scrape the puree into a bowl and season with salt and pepper. Serve at room temperature.

Suggested Pairing

A light, fruity Tocai from Friuli is versatile enough to drink alone or pair with a variety of appetizers.

Contributed By Published June 1999

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