One from the Heart

Spinach Dip

This health-minded dip has spinach and olives. The garlic and goat cheese make the flavors bold. Serve this with good sourdough bread. An interesting twist to this is to add optional toasted pine nuts (about 1/2 cup).

2 TB olive oil
1/2 large red onion, finely chopped (about 3/4 Cup)
1 1/4 tsp. dried thyme
1 tsp. dried oregano or herbes de Provence
11 oz. goat cheese, room temperature
1/3-2/3 Cup milk
1 10 oz. pkg. frozen spinach, thawed, squeezed dry, and finely chopped
10 olives, sliced or chopped, preferably kalamata
2 garlic cloves, minced
1/2 tsp. lemon juice

Heat the olive oil in a skillet over medium heat. Add the onion, thyme, oregano or herbes de Provence and cook, stirring occasionally, until the onion is soft but not brown, about 10 minutes. Set aside to cool. In a medium bowl, mash the goat cheese with a fork until creamy. Gradually blend in the milk, starting with 13 cup. Some goat cheeses are softer and creamier than others, so look at the consistency and add the remaining milk if desired to thin the dip - remember that sour dough bread will soak up the goodness. Fold in the spinach, olives and garlic. Add the lemon juice and stir. Serve with sourdough bread.

Prep. time: 10 minutes
Cooking time: 10 minutes
Yield: 3 1/2 Cups

Stories:
Kathy Hartley | John Hearty | Patsy Hartung | Stacey Whiseheart

Recipes:
Spinach Dip | Spicy Rice with Almonds | Grilled Swordfish Steaks | Three Citrus Grilled Chicken | Strawberry Spinach Salad | Chocolate Delight | Panko-Breaded Tilapia | Heart Healthy Pancakes