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Warm potato, spinach & garlic dip with crunchy vegetables
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients:
  • 2 large (about 350g) desiree potatoes
  • 3 large garlic cloves, peeled
  • 8 large English spinach leaves, washed, stems, removed
  • 3 slices white bread, crusts removed
  • 36.40 gm extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 20.00 ml white wine vinegar
  • 40.00 ml chopped fresh continental parsley
  • Salt & ground black pepper
Instructions:
  • Prepare an assortment of whole small vegetables or vegetable sticks such as carrots, celery, cucumber, bell pepper, snow peas, zucchini, and green onions to be served.
  • Add whole potatoes to a saucepan, cover with cold water, and bring to a vigorous boil. Simmer over medium-high heat for 25 minutes while maintaining a gentle boil.
  • Cook the garlic for an additional 5 minutes until soft along with the potatoes. Remove the potatoes and garlic from the pan using a slotted spoon and allow them to cool for 15 minutes.
  • While the water is heating up, gently toss spinach into the saucepan. Cook for 30 seconds or until just wilted. Drain, cool under cold running water, and squeeze out any excess moisture. Finely chop the spinach.
  • Submerge the bread in cold water for 1 minute, ensuring it's fully covered. Afterwards, drain the water and gently squeeze out any excess moisture from the bread.
  • Peel the potatoes and combine with garlic in a bowl. Mash together until smooth using a potato masher.
  • Combine the spinach and bread using a wooden spoon until fully mixed. Drizzle with olive oil.

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