Spinach-Garlic Dip

By Margi Lenga Kahn


1 slice of bakery bread cut 1/2-inch thick

1/4 cup plus 2 tbsp. extra-virgin olive oil

1/2 lb. fresh baby spinach, washed and spun dry

2 tbsp. freshly squeezed lemon juice

1 garlic clove, crushed

Salt and pepper to taste


Place bread on a plate and pour 2 tbsp. olive oil over bread. Let mixture rest for 5 minutes.

In the bowl of a food processor, chop spinach. Add soaked bread, lemon juice, crushed garlic, and salt and pepper. Process to combine. With processor on, add remaining 1/4 cup olive oil through chute and process until pureed.

Place dip into a bowl and serve with thin slices of a crusty baguette.