Chewin'

the News

November/December 2003

Spinach Pesto Dip

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes:	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Ingredients:
Mayonnaise	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Walnuts	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Sour cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Garlic clove*	1	2	3	4	5	6
Frozen spinach, thawed and drained	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Grated Parmesan cheese	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Dried basil	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.

*If you use fresh garlic, remember that a head of garlic is made up of many cloves. You need clove(s) for this recipe, not heads. Or you can use 1 t. of minced garlic from a jar for each recipe.

Assembly Directions:
Put the mayonnaise, walnuts, sour cream, garlic, spinach, Parmesan cheese, basil and salt in a blender jar or food processor bowl. Process until the mixture is smooth and completely combined.

Freezing Directions:
Put the dip in freezer bag(s) or rigid container(s) based on your desired serving size. For a party, put it in one bag or container. For snacks, put it in multiple bags or containers. Seal, label and freeze.

Serving Directions:
Thaw the dip at least overnight in the refrigerator. Serve it cold, with tortilla chips or French bread to dip in it.

Tammy’s Comments:
This zesty dip will be a favorite! Tortilla chips are the “dippers” of choice at my house, but bread chunks or breadsticks also work well. We didn’t like crackers with it as well as the chips. It would probably be good with carrot or celery sticks also. For a party, you could use it in a bread bowl, with the bread chunks as dippers. Use your imagination!

Nutritional Info: Spinach Pesto Dip
Per Serving: 351 Calories; 36g Fat (86.6% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 507mg Sodium.
Exchanges: 1 Lean Meat; 1/2 Vegetable; 4 Fat.
 

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