It’s Time for Spinach Dip
The New York Times
That retro party staple gets a fresh, garlicky upgrade just in time for your summer barbecues, or your breeziest weeknight dinners.
People might be going to restaurants and having friends over for dinner again, but are they ready to gather around a communal dip bowl with crackers and carrot sticks in hand? The answer will vary depending on the situation and how comfortable you are with the people who will be sharing the dip. But whether you’re ready to invite friends over for a summer barbecue — in which case, you could add a spoon to the bowl so people can pile dip onto their plates — or you’re just craving an easy dinner for your immediate household, this creamy spinach dip recipe would be a fine candidate. Full of minced herbs and Greek yogurt, it’s a fresher, tangier take on the classic retro version that’s studded with water chestnuts and mounded into a bread bowl. Instead of relying on dehydrated soup powder for its lively zip, this recipe has cumin, lemon zest and plenty of garlic. It’s creamy enough for easy scooping without shattering the potato chips, but not so runny that it will drip. And, unlike, say, a molten artichoke dip that congeals as it cools, this will stay just as inviting for hours, at least until the bowl has been wiped clean with the last of the radishes.
There’s a reason this easy 1930s recipe, topped with caramel and coconut, has been around for so long.
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