MANILA, Philippines — Trying to start eating healthy this new year after all the indulgences last holiday season?
This spinach dip whipped up by Chef Jill Sandique should fit perfectly into your new diet. It harnesses the power of the nutrient-dense green leafy vegetable, spinach, in a dip that you slather on your bread, toast, biscuits, or crackers for breakfast or merienda (mid-afternoon snack).
You can keep it in the fridge and just spread it on your bread whenever you get hungry, or you can enjoy it as a dip for your plain nachos or pita triangles.
There is no better time to start eating light and healthy than when a new year begins.
Oligold Cream Cheese and Spinach Dip
Ingredients:
2-4 tbsps. Innobake butter
1-2 tsps. minced garlic
3 cups fresh or frozen spinach (leaves only)
1 1/2 -2 cups Vermuyten Topping Royale
1/2 cup Oligold Cream Cheese
Salt and black pepper, to taste
Ground nutmeg, to taste
Melba toast, plain or whole wheat crackers
Procedure:
1. Grease an ovenproof dish with butter. Set aside briefly. Preheat oven to 400°F (about 205°C).
2. Melt butter in a saucepan over low heat. Add garlic and sauté until aromatic. Add spinach and cook for 2 minutes.
3. Pour Vermuyten Topping Royale into the pan and bring mixture to a boil. Lower heat to a simmer. Cook for another 10 minutes, or until the spinach becomes soft.
4. Stir in Oligold Cream Cheese and blend well. Season with salt, ground black pepper, and nutmeg. Mix well.
5. Remove from heat and pour spinach mixture into prepared baking dish. Bake for 10 to 15 minutes, or until brown and bubbly.
6. Serve hot with Melba toasts or crackers.
*Yield: 4 to 6 servings.