Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Monday, May 14, 2012

Dilly Spinach Dip

A big thank-you to my neighbor Kim who gave me this recipe from Real Simple magazine.  I've made some minor tweaks, but it's pretty much as originally given to me.  This vegan dip is delicious, healthy, and filling.  Spread it on crackers or crostini, dip it with tortilla chips or pita chips, or do like I did today and spread it onto crusty European bread with sliced tomatoes and roasted red peppers for a delicious vegan lunch.

1/4 c. extra-virgin olive oil
1 clove garlic, coarsley chopped
1 15.5-oz. can white beans (cannellini, Great Northern, etc.), rinsed and drained
1 12-oz. bag frozen chopped spinach, thawed
1/4 c. fresh dill sprigs (or to taste)
juice from 1/2 juicy lemon
3/4 t. salt
1/4 t. freshly ground black pepper

1.  In a small saucepan, heat the oil with the chopped garlic over medium heat until fragrant, 2 - 3 minutes.  Let cool.
2.  Squeeze the excess water from the thawed spinach.
3.  In a food processor, combine the garlic, oil, beans, spinach, dill, and lemon juice.  Season with salt and pepper, and purée until smooth.

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