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Spinach and Provolone Dip Recipe
When I was growing up we had a saying, "Easy as pie." I've never felt that pie was easy to make, but this dip is so simple. It's delicious, too. Did I mention versatile? Yes, it is all that! The dip can be used for a variety of sandwiches and purposes. Just stir the five ingredients up in a bowl and let it chill. That's it! However, this dip comes with a warning. After it is chilled, don't get a spoon and have little taste. You'll find yourself with a well-used spoon in hand, staring at an empty bowl, and wondering, "Where did all of that dip go?" It's that good.
Spinach and Provolone Dip
1-16 oz package of chopped spinach, thawed and squeezed dry
2 tablespoons of Hidden Valley Ranch Dressing mix (You may use more or less, depending on your taste.)
1 cup of coarsely grated provolone cheese
½ cup mayonnaise
1/4-1/2 teaspoons balsamic vinegar ( I use Aceto brand.)
Be sure to squeeze every drop of liquid that you can out of the thawed, chopped spinach. If you are feeling frugal, freeze the liquid until you make soup. I just squeezed it over the sink and put the chopped spinach into a medium bowl. Sprinkle the Hidden Valley Ranch Dressing mix onto the spinach. I didn't use the whole packet of powder. So, I just saved the remainder in my spice cabinet. Pour the coarsely grated provolone over the spinach mixture. Stir in the mayo and balsamic vinegar. I stirred the dip thoroughly to make sure that it was mixed. This step also starts breaking down the integrity of the cheese to make the dip a homogenous blend of ingredients. The whole mixture starts to take on a texture of its own. Cover the dip and chill it for at least four hours. Use it within two days, since the spinach is raw.
Use rye, pumpernickel, sourdough, sprouted grain, or your favorite bread. Spread the Spinach and Provolone Dip on one slice of the bread. Top with meat, if desired. Use sliced rotisserie chicken, salami, or pepperoni. Close the sandwich and grill it! This is great with a bowl of soup or a salad.
Place a flour tortilla that has had one side sprayed with non-stick cooking spray into a heavy skillet. Spread dip on half of the side that wasn't sprayed. Top the dip with fresh spinach or basil leaves. Cover that with thin-sliced, deli salami or pepperoni. I like the DiLusso brand. Close the quesadilla by folding the uncovered side over the fillings. Grill one side until golden brown, turn it over and grill the other side.
This dip is also good spread on a Kim's Magic Pop, rice cake, or a fried corn tortilla for an open-face treat. You can use it to make wraps or roll-ups. Let us know about your creations. Be sure to post a note in the BellaOnline Sandwiches Forum.
Related links: The Related Links below this article may be of interest to you. One tells how to make a grilled sandwich. Another discusses making quesadillas.
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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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