A lovely spinach dip to boost your immune system and spoil your taste buds.
Who hasn’t enjoyed the much-loved cartoons Popeye the Sailor? I used to love them as a child and was so fascinated by them that l never ever refused spinach when mum was cooking. I might not have got super powers, but l did get to love spinach, which is great. Spinach is loaded with a great amount of iron, vitamin C and other essential vitamins and minerals, dietary fiber and protein. Nutritionists cannot stress enough how important it is to include dark leafy greens in our diets for a whole range of health benefits.
Cooked on its own, spinach might not be that appealing to one’s taste buds. I remember that some years ago one of my flatmates used to hate spinach and was almost forcing herself to eat it just because she was aware of it was so healthy. But then she was just boiling it and eating like that. I would have hated it as well.
This dip is the answer to all problems. The addition of caramelised onions and milk gives it a superb texture and taste that l adore. Top it with a fried egg and dip some freshly-baked bread in it and you’ll have it on the menu again sooner that you’d expect. Do try it!
Popeye’s favourite spinach dip
- 200 g frozen spinach
- 2 cups of vegetable stock
- 1 cup of milk
- 1 large onion
- 1 tbsp sunflower oil
- 1 tbsp plain flour
- 1/2 tsp salt
- ground black pepper to taste
- 1 egg
- Chop the onion roughly.
- Add a tablespoon of sunflower oil to a large pan and fry the onion until it starts to brown slightly. I always add some salt whenever l fry onions, as it helps draw water and thus caramelise the onions.
- Next, add the spinach and vegetable stock and cook for about 15-20 minutes on a medium heat until the stock has been absorbed and the spinach is cooked.
- Pour the milk in and stir well.
- Add the flour and whisk to avoid lumps, the milk will thicken into a sauce.
- Simmer for about 5 minutes, taking care when whisking, as the spinach may bubble.
- Remove from the heat and use a hand blender to blend it into a smooth paste.
- Season well with salt and pepper to taste.
- Transfer to a plate and top it with a fried egg.
- Serve hot with bread or croutons.