This is a concept that I came up with a few years ago when it dawned on me that “pesto” can be made using a variety of ingredients. I always have spinach on hand and (at the time) occasionally had sundried tomatoes on hand. I decided to mix the two to see what would happen.
When I originally made this, I did add in some grated parm but left out the nuts. This turned into an amazing spread and dip. We instantly fell in love with the smooth spinach and the sweet chewiness of the sundried tomatoes. The concept is super easy and can be adjusted to fit your tastes!
I never measure when I make this recipe, so this is more of a concept type post than an actual recipe with measurements.
Andrea’s Spinach and Sundried Tomato Dip
- Fresh baby spinach
- Sundried tomatoes (marinated or unmarinated, it’s up to you)
- 1 garlic clove
- Olive oil
- Black Pepper
- Red pepper flakes
You will need a food processor to make this dip. In the food processor combine about three large handfuls of spinach and roughly 8-9 sundried tomatoes along with the garlic clove (peeled of course). Pulse a few times to get things moving along and broken down. Then add in the black pepper, just a touch, and a pinch of the red pepper flakes. If using marinated tomatoes in oil, drizzle in a bit of that oil. Otherwise use a bit of your own olive oil, just a touch, about 1 tsp. Pulse until everything is well combined and almost smooth looking. You want to be able to see bits of spinach and tomato together.
Scoop in a dish and serve! Either as a dip with crackers, on pizza instead of sauce, or even as a sandwich spread.
The first time I made this I did use it as a sandwich spread for a chicken sandwich and it was probably one of the best chicken sandwiches we ever had! I now use it as a base for my pizzas on occasion. I always have sundried tomatoes on hand now, or at least I try to. Whole Foods actually has some great ones they put out but you have to seriously look for them. They are in little containers and usually found around the olive and antipasto station.
I have served this as a dip at parties with crackers and chips. I’ll add in some cheese if no one has an allergy to it. I’ve mixed this with some cream cheese to make a lovely little spread for crackers and bread as well. Mixed with the cream cheese it looks pretty and tastes fantastic. II have also mixed this into some scrambled eggs for a different twist to breakfast. And I’ve added it to polenta just for kicks. There’s so much you can do with this mixture!
I don’t add salt because I use marinated tomatoes which have plenty of seasoning. If using plain, I would add in a pinch of salt and maybe some Italian seasoning.
You can make this ahead of time, up to a day before you need it. Possibly two, but I wouldn’t go longer than that or the spinach starts to turn on you.
If you like pesto style dips and spreads, give this a try!
Have fun guys, and remember, always play with your food! Enjoy!