LISA’S TIP – I’ve “tested” this dip on lots of people and, when blindfolded, they say it tastes just like the original recipe from Houston’s! It’s so good that you may well find yourself eating it straight from the saucepan!
One of the things I love about this dip is that, except for the onion, all the other ingredients come from either your store-cupboard or your freezer (that said you buy frozen chopped onion now!) so as long as you keep them stocked, you can whip up a batch whenever you fancy! And, because it’s suitable for a variety of dietary requirements, I can see this quickly becoming one of my go-to recipes for when I’m entertaining.
Don’t be fooled into thinking this can only be served as a dip though! It’s also great served alongside your main meal but it’s equally delicious served as a green “shakshuka style” dish with eggs, feta or tofu as a brunch option – just add a couple of eggs or chunks of feta/tofu towards the end of the cooking time and cook for an additional 10-15 minutes before serving straight to the table alongside some bread – I recommend The Little Loaf!!
You can freeze this spinach dip, it will store well for up to 3 months, the only issue with freezing this spinach dip is that the consistency could turn runny or watery once it’s been defrosted, so top tip gently pour the excess water away. To heat once thawed either bake covered at 160oC for 30 minutes or warm in a non-stick frying pan.