|Total Time||20 minutes|
This is a rich dip that I like best with crispy, watery crudités like celery sticks, red-pepper slices, snow peas, and endive. It comes together quickly, so have ingredients ready and close at hand. You can make the dip 1 to 2 days in advance, without the bacon, and re-warm it in a 350-degree oven for 7 to 8 minutes. Stir in and sprinkle on the bacon just before serving.
|1||Tbsp. extra-virgin olive oil|
|5||strips bacon, diced|
|⅓||cup finely chopped red onion|
|1||Tbsp. red-wine vinegar|
|4||oz. good quality blue cheese, cubed or crumbled|
|4||cups (about 6 ounces) washed, stemmed, and chopped fresh spinach|
|~||Freshly ground black pepper|
Related article: Hot dips, updated
This content is from the Lynne Sampson Curry collection.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better