Spinach Onion Dip with Roasted Red Peppers
A quick and easy dip. Make the night before a big party.
1 package (10 ounces) frozen spinach
1 cup cottage cheese (Check label for allergens)
1 tablespoon lemon juice
2 cloves of garlic, minced
½ cup sour cream - or plain yogurt (Check label for allergens)
¼ cup chopped scallions (green and white parts)
½ to 1 teaspoon hot pepper sauce – to taste (optional)
¼ cup of roasted red pepper, sliced thin
Thaw spinach and drain out the excess water. You can do this by squeezing the spinach to remove as much moisture as possible. Set aside.
In a food processor (or blender) combine the cottage cheese, lemon juice and minced garlic; pulse until smooth – making sure you do not over process.
Next add the sour cream (or yogurt), spinach, scallions and hot pepper sauce to taste (optional); pulse a few more times until just mixed – but not over processed Note: Watch out! This dip will get watery fast if it is over processed!
Spoon into a bowl and smooth top with the back of a spoon. Place the sliced roasted red peppers on the top as a garnish.
Cover with plastic warp and refrigerate at least 3 hours. Serve with gluten-free crackers or in a crudités tray.
Serves 6 as an appetizer / dip.