I made this dip last night – I wanted something I can grab and eat during midterms. I made this dip for the first time 3 or 4 years ago and it is incredible.
First, grab your ingredients.
Break cream cheese in cubes to soften quickly.
Cut spinach in strips.
Remove cloves from garlic bulb.
All 12 of them!
Heat oil and cook garlic until nicely browned.
Add spinach and cook until it wilts. Then 2-3 more minutes so that most of the water evaporates.
Spread spinach on chopping board to cool.
Now sqeeeeze the juice out of that lemon.
Add sour cream, spinach and lemon juice to the cream cheese.
And mash with a fork.
Until you have a nice looking dip.
Add salt and pepper to taste. Resist the urge to eat now.
Put in fridge at least overnight.
Recipe from Young and Hungry, by Dave Lieberman. (light adaptation)
- 12 cups loosely packed spinach, stems removed, cut in large strips
- 12 cloves garlic, pressed
- 1 pkg (250 g) cream cheese, softened
- 1/3 cup sour cream
- Juice of half a lemon
- Salt, pepper to taste
- 3 tbsp oil of your choice
Directions: Heat oil over medium-low heat in a large skillet or pot (I don’t have a large skillet – you want all the spinach to fit in). Add garlic and cook until nicely browned, stirring often. Add spinach, increase heat to high, and cook until it wilts, stirring continuously. Continue cooking until most of the water is evaporated. Spread on cutting board to cool.
In a bowl, mix spinach, cream cheese, sour cream and lemon juice by mashing with a fork. Add salt and pepper to taste. Cover and leave in fridge at least overnight, up to a couple days (longer = stronger garlic taste). Bring at room temperature before eating.
Eat with veggies, bread or crackers. Yum!
Going back to study ;).