Green Goddess Spinach Dip

Adapted from Gourmet

Green Goddess Spinach Dip

4 scallions, chopped
2 Tablespoons unsalted butter
10 oz thawed frozen chopped spinach, drained and squeezed dry
1 Tablespoon anchovy paste
8 oz cream cheese, cut int cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon

Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes. Add spinach and anchovy paste and cook, stirring, until heated through.

Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.

Serve warm with crackers, pita chips or crudités.

Greek Potato & Almond Dip

recipe from Noble Pigs adapted from Gourmet Magazine

Greek Potato and Almond Dip


3/4 lb russet (baking) potatoes, peeled and cut into 1" pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed


Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.

With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.

Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.