Rich and Creamy Spinach Vegetable Dip |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is delicious but very rich. Has a lot of ingredients based on what I had in the fridge... some of the amounts are approximate since I was just chopping and adding things, but should be close enough, especially since you may want to make your own variations based on what you have. Might also be a good cold dip or bagel spread, but just made it so I'm not sure how it will be tomorrow! Ingredients:
1 1/2-2 cups finely chopped spinach (i used fresh) |
1/4 small zucchini or 1/4 medium zucchini, finely chopped |
3 fresh garlic cloves, finely chopped |
1 carrot, grated |
1/2 small onion, finely chopped |
3 -4 cauliflower florets, crumbled up |
4 pieces eggplants, one inch cubes, finely chopped |
2 -3 tablespoons capers |
1 cup sour cream |
1 cup cream cheese |
1 1/2 cups grated parmigiano-reggiano cheese, of good quality (not from a bag or can) |
1/2 teaspoon sea salt |
1/8 teaspoon black pepper |
1 teaspoon dill weed |
1 dash chili powder |
1/8-1/4 fluid ounce lemon juice |
10 -15 cherry tomatoes (cut in half or sliced) |
6 -8 pieces of crisply cooked bacon, crumbled |
Directions:
1. Preheat oven to 375 degrees.
2. Combine everything but the bacon in a bowl until well mixed.
3. Note: For presentation, you can leave the cherry tomatoes aside when you are making the mixture and instead use them to line the edges of the serving dish.
4. Spread mixture in baking dish and bake in oven for 20-30 minutes, sprinkling bacon cumbles over top of mixture at half way through baking time.
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