A weekend of work. Setting up and breaking down a rummage sale. Cooking, cleaning and preparing food for a family of three and a half. Vacuuming, dusting and wiping. Date night. Working. Groceries. More wiping. More working.
You do that too, you say?
Cheers to us with our wiping and working.
So we make spinach dip for lunch, because we all will eat it and, well, spinach helps with that sneaky pregnancy-related anemia.
Really, there ain’t no other spinach dip.
1 package frozen spinach
1 cup plain yogurt
1/4 cup mayonnaise
1/2 cup peeled, seeded, and finely chopped cucumber
1/2 cup really finely chopped radish
1/4 cup minced onion
2 scallions, minced
1 large garlic clove mashed as fine as you can
1 teaspoon vinegar of your choosing except for Balsamic
2 MORE minced scallions
toasty pita triangles or raw veggies
Thaw spinach and squeeze it dry. Chop it fine. Put the spinach in a bowl and stir it up with the yogurt, the mayonnaise, the cucumber, the radish, the onion, the scallions, the garlic paste, the vinegar, and salt and pepper to taste.
Serve the dip with the pita toasts or raw veggies.