Cold Dip with Spinach and Radish
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 197, total fat 19 G., saturated fats 5 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 21 mg, sodium 245 mg, sugar 1 G.
Calories 197, total fat 19 G., saturated fats 5 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 21 mg, sodium 245 mg, sugar 1 G.
This cold dip is made with sour cream and mayonnaise, with both frozen and fresh spinach. Be sure to squeeze out all the water from the spinach to prevent the dip from becoming watery. Let it sit in the refrigerator before serving. This will allow the flavors to meld well, resulting in a rich dip. Serve as an appetizer with fresh vegetables for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (280g) frozen chopped spinach, thawed and squeezed out
- 2 cups chopped spinach (about 30g)
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/4 tbsp. grated parmesan
- 1 bunch green onions (white and light green parts only), chopped
- 2 tbsp chopped fresh chives
- 2 tsp Worcestershire sauce
- 1-1.5 tsp hot sauce
- 1 cup diced radish
- Vegetable sticks, for serving
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Cooking the dish according to the recipe:
- Combine frozen spinach, baby spinach, sour cream, mayonnaise, Parmesan, chives, green onions, Worcestershire sauce, and hot sauce in a food processor and pulse until smooth; season with salt and pepper to taste.
- Transfer the sauce to a serving bowl and add the radishes. Cover and refrigerate for at least 1 hour. Serve with vegetable sticks.
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