Pinned it Tuesday: skinny parmesan spinach dip

7 Aug

I forgot to snap a picture this week but enjoy!

Skinny Parmesan Spinach Dip

  • 1/2 small white onion, roughly chopped
  • 1 clove garlic, smashed
  • Grated zest of 1 large lemon
  • 1 tbsp fresh lemon juice
  • 1 package (10 oz) frozen chopped spinach, thawed and water squeezed out
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  • 1 tsp kosher or sea salt
  • 1/2 tsp freshly ground pepper

In a food processor fitted with the metal blade, process the onion, garlic, and lemon zest until finely minced. Add the spinach and pulse several times until finely chopped.  Add the mayo, sour cream, Parmesan, lemon juice, salt, and pepper. Process just until the dip is well mixed but not puréed.  Taste and adjust the seasoning.

And just like last Tuesday, here are two (painfully obvious) lessons learned:

1.  Read. The. Directions.  No, seriously- I didn’t use a food processor.  I didn’t even realize I was supposed to until posting this.  Oops.  So my dip was a little, um, chunky.  No big deal.

2.  Measure, measure, measure.  I just assumed an entire squeezed lemon would yield 1 tbsp lemon juice and not a drop more.  It doesn’t work that way.  All I could taste was lemon.  It was eh, “refreshing”.

(original recipe here)


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