Carrots, red pepper, onion and cumin make this dip nippy and colorful. Sour cream and mayonnaise make it creamy and dipable. No need to bake, keeps up to a week in the refrigerator.
INGREDIENTS (for 2 servings):
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup minced onion
- 2 cloves garlic, minced
- 1 cup minced red bell pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
PREPARATION:
Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.