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. More Fast Hors d'Oeuvres



  • 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


  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.

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