Taste & Create: Spinach Dip

Taste and Create is in it’s 13th go-around.

 

The premise of this event is that you are paired with another food blog from which you choose a recipe and vice versa.  It’s a nice way to highlight another food blog and to try out different recipes.  If you’re interested in learning more about how it works, you can find  more information here.

The last time I participated, I made an Upside Down Apple Cake.  This time, I was paired with Sushi Day.  It was kind of a tricky pairing for me because I don’t really like sushi.  I’ve tried it on several occasions before and it’s just not my thing.  But, if you do like sushi (or even if you don’t), definitely check out Sushi Day’s website because there are a plethora of sushi recipes on there.

Leave it to me to make the one recipe that isn’t sushi.  I chose the Spinach Dip.  Check out the link for the full recipe.  I went with pumpernickel bread instead of French bread.  I couldn’t find French bread at my grocery store and pumpernickel and spinach dip go way back for me.

 

This is probably a good time to share the spinach dip recipe I usually make.  It usually acts as a “water cooler” such that everyone in the room congregates around the dip. 

1 carton of sour cream (I may try plain yogurt next time)

equivalent amount of mayonnaise (as the sour cream)

1 pkg of Knorr’s Leek (or vegetable) soup mix

1 can chopped water chestnuts

1 pkg of frozen spinach (I get the sliced kind)

1-2 loaves of pumpernickel bread

Blend first 5 ingredients together.  If you blend by hand, it maintains some of the spinach consistency.  I would recommend leaving the spinach dip in the fridge for at least an hour before plating it in order to give the flavour a chance to meld.

When you are closer to serving,  cut out a hole in one of the pumpernickel loafs to create a bowl.  Put mixture into the hole.  Take remaining bread and cut up into bite-sized pieces for dipping. 

UPDATE: Giz has moved into her condo and should be back online by Monday. She is chomping at the bit to start cooking in her kitchen. I’m sure our Bar Mitzvah preparations will help cure that.

A Big Meal on December 25th

For some Jewish people, celebrating aspects of Christmas is a common occurance. Do a Google search on "Jews celebrating Christmas" and you'll find several debates on whether having a Christmas tree (or Hanukkah Bush) is acceptable. It's hard not to feel like you're missing out on something when everyone around you is preparing for Christmas.



Growing up, we celebrated Christmas because there have always been non-Jewish family members. Actually, we probably celebrated it more than a lot of Catholic families (we had all nine reindeer in our basement next to a manger scene, with so many presents that you couldn't even touch the tree) -- a slight glimpse into the insanity that is my family.

Nowadays, I go on a "we're Jewish and don't celebrate Christmas" soapbox starting about 1 month before Christmas. Inevitably, I still get "Hanukkah presents" on Christmas. It's a losing battle.

Never ones to miss out an opportunity to cook way too much food, here's the feast we had at Giz's place.

Spinach Dip

(the recipe toward the bottom of the post)

Yorkshire Pudding

Turkey


Stuffing


Salad


Potatoes

Challah

Cabbage Rolls

Brussel Sprouts

Giz will tell you about the desserts -- there were just as many selections of desserts as mains and sides combined. It's a good thing there were 7 of us The seven of us combined hardly made a dent in the food.