Spinach-Garlic Dip Recipe

Spinach dips are very popular at many restaurants and this recipe turns it into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. You can also use this dip as a sauce for steak or chicken.

Spinach garlic dip

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the spinach-garlic dip recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Spinach-Garlic Dip Recipe

  • Published: July 29, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 Hours
  • Makes: About 2 cups dip

Spinach-Garlic Dip Ingredients

For the Spinach Puree

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

30g butter
100g onion, coarsely diced
35g garlic cloves, minced
0.7g cayenne powder
400g spinach
1g ground nutmeg
0.6g ground cloves
300g heavy cream
Salt and pepper
0.9g iota carrageenan, 0.3%

Spinach-Garlic Dip Instructions

Spinach Puree

Heat a pan over medium to medium-high heat. Add the butter and melt. Add the onion and sauté until it becomes translucent. Add the garlic and cayenne powder and cook for 2 minutes. Add the spinach and let it wilt slightly. Add remaining ingredients and blend together. Adjust for seasonings, then bring to a simmer and let simmer for five minutes.

Remove from the heat, pour into a container and let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting. Once fully set, puree the gel until it forms a smooth dip. If needed, cream can be added to thin the dip and xanthan gum can be added to thicken it.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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