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garlicky spinach dip served with belgian endive and sliced focaccia

This brilliant green puree takes almost no time to make because it is not cooked.Served with sliced focaccia and Belgian endive. Serves 8.
1/4 c plus 2 T of EVOO
one 1/2 inch slice of peasant bread about 6 inches wide
1/2 lb fresh baby spinach
2 T fresh lemon juice
1 clove garlic, minced
salt and pepper
  1. In a bowl, pour 2 T of the EVOO over the bread. Turn the bread to coat and then let stand until the oil is absorbed. Tear into small pieces.
  2. In a food processor, finely chop the spinach. Add the bread, lemon juice, and garlic and process until well blended. Add the remaining 1/4 cup of EVOO and process to a puree. Scrape the puree into a bowl and season with salt and pepper.
  3. Serve at room temperature with the slice focaccia and endive.