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Rainy Day Spinach Dip

Rainy Day Spinach Dip
Yields
4 servings

When kids are watching TV, they can lose track of how much they’re putting away. So when a rainy afternoon comes along, just set down a bowl of Rainy Day Spinach Dip and some raw vegetables. They’ll love it, even if they know it’s good for them!

Tips:

The dip can be prepared, covered and refrigerated for up to 2 days. Add more water before serving if it gets too thick. Orange juice can be used in place of the lemon juice.

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ingredients

1
can (19 oz/540 mL) chickpeas, drained and rinsed
1
cup (250 mL) packed fresh baby spinach
1
cup (250 mL) shredded Canadian Harvarti cheese
¼
cup (50 mL) freshly squeezed lemon juice
¼
tsp (1 mL) pepper or hot pepper sauce
½
cup (50 mL) water (approx.)
salt and pepper to taste
baby carrots or any other raw vegetables (celery, cauliflower, broccoli, peppers, etc.)
variety of bread (mini-pita bread, naan bread, etc.)
¼
tsp (1 mL) clove garlic (optional)
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directions

Step 1

Use a food processor fitted with a metal blade to combine chickpeas, garlic (optional) and spinach. Pulse until chickpeas and spinach are finely chopped, scraping the sides of the bowl, if necessary. Add cheese, lemon juice and pepper and pulse until blended. Gradually add enough water to thin the dip to desired consistency. Transfer to a serving bowl.

Step 2

For a warm dip, transfer to a small baking dish. Bake in preheated 350°F (180°C) oven or toaster oven for about 20 minutes or until warmed through. To microwave, transfer to a microwave-safe bowl and microwave on Medium (50%) power for 2 to 3 minutes, stirring once, or until warmed through.

Step 3

Serve with veggies and breads for dipping.

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