Today’s dip recipe is easy, fast and full of flavour!
It’s a no fuss appetizer that is perfect for summer get-togethers, especially because it can be prepared in advance and there is no cooking involved.
It’s as simple as combining the ingredients together in the food processor and giving it a whirl. Refrigerate and serve it cold at party time, along with cubed pumpernickel, sliced crusty breads or raw veggies.
That’s it, enjoy!
FRESH SPINACH & TARRAGON DIP
*an original recipe created by Mary Grace
*makes about 2 1/4 cups, serves 8+
3 cups packed, fresh raw baby spinach leaves
2 large cloves garlic, minced
1 cup sour cream
1/2 cup mayonnaise
1 1/2 tsp dried tarragon
1/2 tsp salt
pepper to taste
Wash and dry spinach leaves.
Add all ingredients to food processor bowl and process until well combined.
Transfer to a sealable container and refrigerate for a 1/2 hour to allow flavours to meld.
When ready to serve, pour into a serving bowl, place on a plate and surround with cubed pumpernickel bread, or small slices of baguette, pita chips or fresh veggies
*this will keep in the fridge for several days and can be prepared in advance