Happy Sweet September!
(can't believe the 9th month of the year is already upon us...)
This will most likely be my last installment for Summer Cooking even though technically Autumn doesn't begin for a few more weeks. I made this a few weeks ago when it was quite hot, and now I need to make more. This spinach 'dip' is more paste-like than dip-like and spreads well on bread or crackers. We ate it with whole grain baguettes. (Really need to find a homemade recipe for that.) Once again, I adapted the spinach recipe from Rodale Whole Foods Cookbook. It uses frozen spinach which makes for a quick recipe. I'm sure that fresh spinach could work too. Even picky boy gave it a thumbs up!
adapted from Rodale Whole Food Cookbook
16 oz. frozen chopped spinach, thawed & excess water squeezed out
2 Tbsp olive oil
2-3 garlic cloves, minced
handful fresh basil leaves, snipped
1/4 tsp red pepper flakes (next time add more)
8 oz. cream cheese, softened
1/2 cup Parmesan cheese
1/4 tsp salt
lots of fresh ground pepper
Heat oil in pan. Saute garlic & pepper flakes until garlic is golden and fragrant. Transfer all to a food processor and pulse until smooth. Cover & refrigerate until ready to serve. It is a little thicker, so you may have to thin it out in the processor with a tad more oil or water.