| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
French |
Breads |
1 |
servings |
INGREDIENTS
| 3 |
c |
(packed) fresh spinach |
| 1 |
c |
(packed) fresh basil leaves |
| 4 1/2 |
tb |
Fresh lemon juice |
| 3 |
tb |
Capers; (with juices) |
| 1 |
c |
Shelled pumpkin seeds; (unsalted) |
| 2 |
tb |
Chopped shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Dijon mustard |
| 1 1/2 |
c |
Vegetable oil |
|
|
French bread slices |
INSTRUCTIONS
In a food processor, process spinach, basil, lemon juice and capers with
juices until spinach and basil are coarsely chopped. Add pumpkin seeds,
shallots, garlic and mustard. Process until finely chopped. With machine
running, add oil gradually, until completely incorporated. Season with salt
and pepper, and refrigerate for 2 hours in a non-reactive container, with
plastic wrap covering surface of dip. Serve with French bread. (Dip can be
prepared up to 2 days in advance of serving.)
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by
MM_Buster v2.0l.
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