Tuesday, May 20, 2008

Vitamin A, vitamin C, calcium, iron...

I won't insult your culinary intelligence by posting a spinach dip recipe. If you've spent any time at all in the Midwest, you know how to make a very Minnesotan spinach dip with sour cream and mayo (I used vegan versions), frozen spinach (I like a mix of frozen and fresh), some scallions, and a bit of water chestnut. Oh my god, I love spinach dip with big hunks of pumpernickel bread! (The crackers might look nice, but they tasted like a manila folder.) This gluten-free dip is also super-duper with veggies, so, you know. Do that up.


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