Originally posted by Jess – November 5, 2015
There it goes, the very last Summer CSA Share Box of 2015 in all it’s glory! In the days of old, this would leave me feeling bummed out, and braced to return to the zombie walk through the supermarket aisles. No more! Thankfully, having learned (still learning) how to preserve some of the harvest, I’m able to make it through the winter using the summer bounty. The Winter CSA is only a couple of weeks away as well, and this combination will happily carry us through until the next season.
On to tonight’s recipe. I was craving a good spinach dip. I’m grateful that this is exactly what I got!
One trick I learned that came in quite handy tonight is that you can soak your radish slices in water. 
If you change the water regularly, they’ll keep for a while (these are from the 19th share box) and also lose some of that bite while still keeping their crisp. This makes them a great stand-in for the water chestnuts that you often find in a good spinach dip. Dice the whole radish, or chop up only the white centers if the pink color is off-putting to you in the dip. 
I had a swapbox pepper and small onion that really came in handy with this dish. Both were tiny which is good as the recipe only called for a tiny amount (the corn kernels in the photo are for scale.)
A few good pulses in the Vitamix and I had a dip that was so good I was ready to bathe in it. It’s awesome with carrot sticks, broccoli, peppers and just about anything else that was a healthy harbinger of dip.
Spinach Dip
- One small container of plain Greek yogurt (7 ounces I think)
- 2 tablespoons chopped radish or apple (soaked in water)
- 1 tablespoon of mayonnaise
- 1 cup of finely chopped spinach
- ½ tablespoon finely chopped onion
- ½ tablespoon finely chopped pepper
- 1 clove minced garlic
- 1 few turns of freshly ground pepper
- 1 teaspoon of maple syrup
- Combine ingredients and pulse in a food processor until combined and to desired texture. Refrigerate and enjoy the next day for best flavor.
For the next couple of weeks we’ll be working from some of the ingredients that we’ve been storing, then onto the Winter CSA. We hope you’ll stay tuned!