Spring Green Goddess Dip
Member Beth Sorrell’s Week 8 Recipe
Fair Shares Ingredients
– Spinach, one bag
– 3 Leeks
– 1.5 c. Windcrest Diary yogurt, low-fat Greek style.
– Pea shoots
– 1 tsp Kreta olive oil
Other Ingredients
– 1/2 cup mayonnaise
– 2 tbsp fresh dill or herb of choice
– Squeeze of fresh lemon
– Salt and pepper to taste
METHOD
Wash and dry spinach.
Chop leeks using the white part and separate rings, washing thoroughly to remove grit and dirt.
Add leeks to large sauté pan in a bit of oil and sauté till soft, about 3 minutes. Add spinach in batches, stirring till it wilts. Add more and continue till all spinach is cooked.
Let cool slightly and add all ingredients to a blender to combine. Taste and season with salt and pepper.
Serve with veggies. The radishes we got this week are perfect for this.
BEVERAGE PAIRING
This dip is perfect for an unoaked Chardonnay. The true acid and minerality of the grape is best with delicate spring veg. The easiest way to find this is in the French wine section of your local store. I got this beauty at The Wine Merchant. Find the burgundy section and choose a white. The French are funny with their wine laws and the only two grapes allowed to grow in this region are Chardonnay and Pinot Noir. They don’t oak their Chardonnay like the Californians do. This Albert Bichot Macon-Villages is on sale at $13.99, but they had several other white burgundies in the same price point.
