- Yield: 4 cups
- Prep Time: 15 minutes
- Cook Time: 3 minutes
Back-to-the-future spinach chayote dip
Last century, this dip was the ultimate in party eye-catching. But a dip with spinach's heavy taste required a lot of cheese, so this dip was benched due to 21st-century tastes and caloric concerns. Invite chayote to substitute for most of the cheese. This member of the squash family lightens up spinach dip in taste, calories and even aroma, making last century's dip one that will delight both now and into the future.
You have two options: serving the dip in a loaf of bread or baking a "refrigerator biscuit" loaf with the spinach chayote mixture inside. The biscuits make it easy to pull off the bread with some spinach mixture on top.
- 1 box (10 oz.) frozen spinach leaves, thawed
- 2 chayotes
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 2 tsp. sea salt
- 1 cup shredded mozzarella cheese
- 1 loaf round sourdough bread or 2 cans (16.3 oz. each) large refrigerated biscuits
Follow package directions to thaw the spinach. Use a colander to strain as much water as possible. Squeeze the spinach with your hands to remove any water. Add to a large microwaveable bowl.
Peel the chayotes. Cut into large chunks and add to a food processor. Pulse until lumpy. Using a slotted spoon, scoop out the chayote and let drain before adding to the microwaveable bowl. Add the cumin, coriander, turmeric and salt. Stir to combine.
- Preheat the oven to 350°.
- Spray a Bundt pan with nonstick cooking spray.
- Open one biscuit package. Separate the biscuits and cut into quarters. Line the bottom and sides of the pan.
- Add the spinach and chayote mixture to the Bundt pan. Sprinkle the cheese on top.
- Open the other biscuit package. Separate the biscuits and cut into quarters. Top the mixture in the Bundt pan with the biscuits.
- Bake for 20 to 25 minutes or until golden brown. Let cool in pan for 5 minutes. Place the serving plate upside down over pan, turn over. Remove pan. Serve warm.
ROUND BREAD OPTION
- Cut the top (1" from the top) off the round loaf. Cut around the rim of the opening. Spoon out the bread. Tear into bite-sized pieces around the loaf.
- Add the cheese to the microwaveable bowl. Microwave on medium until melted, about 3 minutes. Stir to combine. Add to the center of the carved-out bread. Serve immediately.