Classic Spinach Dip

Classic Spinach Dip

1 cup olive oil mayonnaise
16 oz light sour cream
1 lemon, zest from the whole & juice from at least half
10 oz frozen spinach, cook as directed and completely squeezed of water
1 carrot, grated & chopped
4 green onions, finely diced
1/4 cup finely diced green pepper
Several dashes of hot sauce
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Crackers & Carrot chips for serving

In a large mixing bowl add all ingredients.  Test for taste - personally I like a lot of black pepper with a pinch of salt.  Transfer your dip to an airtight container and refrigerate for at least 6 hours, overnight even better. (Test taste after a couple hours - you may need to add a touch more lemon juice). Serve in smaller quantities and refill as needed from remaining dip in the fridge.

I stored ours in mason jars - I am Southern.  What a great gift this would be!

I think I am on a retro kick - from poppyseed chicken to spinach dip, it does suit my mood lately.
I even took our Christmas decorations to this level....

My grandmother ordered this tree in 1962, I still have the original packing.  Today it is set up in our den.

Last but not least I must show our proud Scottie, Tad.  He accompanied us on our Thanksgiving trip & never have I seen people gush the way they did over him.  Honestly I think the other guests just missed their pets.

Spinach, Onion & Bacon Quiche in a Savory Crust

Spinach, Onion & Bacon Quiche
Adapted from Emeril Lagasse's recipe 

I loved the rustic look and taste of this dish

Serves 6
6 thick slices of bacon, chopped
1 large onion, thickly diced
10 oz spinach, torn
2 teaspoons of fresh thyme leaves
1 tsp minced garlic
2 tsp olive oil
Grey salt, pepper & red pepper flakes
1/2 cup half & half
4 large eggs
1 cup shredded Gruyere or Swiss Cheese
Pie Crust (Store Bought or Recipe Below)


Preheat oven to 375 degrees.

Cook bacon on the stove top until nice and crispy, remove from saute pan and add onions plus 1tsp of olive oil, allow onions to caramelize, around 20 minutes.  Once onions are ready add 1 tsp olive oil, salt. pepper, red pepper flakes, garlic, & thyme, cook for 2 minutes. Remove from heat and add spinach & bacon, toss well, allowing spinach to wilt (may need to add back to heat for just a moment) & let cool for a few minutes.
Once the spinach mixture is cool, add as an even layer to the bottom of the pie crust.  In a separate bowl whisk together the eggs and 1/2 & 1/2, fold in cheese & pour mixture over the spinach, onions and bacon.
Bake for 40 - 45 minutes until set (watch from last 35 minutes on).

You could serve with a salad

Pat in Pan Crust
One 9 inch pie crust

Pat in Pan Crust

1 1/2 cups all purpose flour
1/2 cup olive oil
1/2 tsp salt
1 tablespoon sugar
2 tablespoons 1/2 & 1/2

Preheat oven to 400 degrees.  Add all ingredients to the pie plate & mash together well with a your hands & form into a ball, then press the dough into the pan to form a crust with sides up to the top of the dish.  Bake for 15 minutes or until nice golden brown.  Let it cool while you prepare the filling.