Dips & Salsa

Herb Dip (Approx. 8 cups/24 servings)

4 cups 2% plain yogurt
4 cups (light) sour cream
4 cloves garlic, minced
¾ cup chopped fresh parsley
4 tablespoons Dijon mustard
1 tablespoon salt
1 tablespoon pepper
¼ cup lemon juice

In a bowl, stir together all ingredients except the lemon juice.
Before serving, stir in lemon juice.

Serve with raw vegetables.

Spinach and Cumin Dip (5 cups)

4 packages (10 ounce/284 g.) fresh spinach
9 (approx.) chopped green onions
2 cups sour cream (light)
16 ounces cream cheese (light)
4 tablespoons lemon juice
1 teaspoon each of ground cumin, coriander and salt

Rinse spinach. Shake off excess water, but leave some clinging to the leaves.
Cook spinach, covered, over medium heat for about 2 minutes (until wilted).
Drain well in colander, squeezing out moisture. Transfer to food processor.
Add onions, sour cream, cream cheese, lemon juice, cumin, coriander and salt.
Puree until smooth.
Chill and serve.
Refrigerate up to 1 day.

What about leftovers?

Spoon leftovers onto baked potatoes or over pasta.

Spinach Dip (approx. 6 cups)

4 large cloves of garlic, peeled and minced
4 tablespoons olive oil
4, 10 ounce packages of frozen, chopped spinach
2 cups plain yogurt
1 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper

Thaw spinach. Squeeze to remove excess liquid.
Saute garlic in the olive oil (1 minute).
Combine garlic and oil with the remaining ingredients in a blender or food processor.
Blend until smooth.
Cover and chiil until serving time.

Serving Suggestion:

Serve this dip with raw vegetables or carrots, green beans, cauliflower or broccoli that have been steamed tender-crisp and then chilled.

Salsa (15 cups)

8 cups finely chopped, fresh tomatoes
4 cups finely chopped sweet green peppers
2 cups finely chopped onion
4 Jalapenos (or, to taste) seeded and minced
4 small green chilis, seeded and minced
8 large garlic cloves, peeled and minced
4 tablespoons of olive oil
4 tablespoons of minced, fresh cilantro
salt to taste.

Combine all ingredients in covered (sterilized) jars. Chill.
Use within one week of preparation.