My kids are not spinach fans. Whose kids are? They will eat it raw in salads if there’s not too much, and cooked in one casserole they like. However, there is one spinach recipe that they ASK for. In fact, it’s my pickiest eater who asks for it the most. It’s spinach dip served with gluten free focaccia bread. I made it last week, but forgot to take a picture. I thought someone might be interested in trying it for a New Year’s Eve party, though, so the recipe is below. The focaccia bread recipe that I use is a modified version of Carol Fenster’s Focaccia Bread. The recipe is very good as is, so give it a try if you need a bread to go with the dip. Just make sure the bread is completely cooled before cutting it up to serve with the dip. I have cut it too soon, and it ends up drying out.
- 2 packages frozen chopped spinach (10 ounces each)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon dill weed
- 1 bunch green onions, finely diced
- 1/2 teaspoon oregano
- 1 teaspoon lemon juice
- Cook the spinach and drain very well pressing the spinach against the colander to squeeze out some liquid.
- Combine with the remaining ingredients and refrigerate. Allow to chill at least 2 hours before serving.