Hot Spinach and Parmesan Dip

Served bubbling hot or at room temperature with crusty bread or crudites, this is one of those stand-by storecupboard American recipes that are rarely found in British kitchens but made at the drop of a hat in American ones.

It is really quickly thrown together (quick canapes for unexpected guests are extra useful at this time of year). I always keep those balls of frozen spinach in the freezer so am only ever 10 minutes away from this hot full-flavoured dish. Adapted from a recipe at www.epicurious.com, it is high on my emergency list of party food.

Spinach and Parmesan Dip
4 balls of frozen spinach
(approx 150g frozen weight) 
1 packet onion soup mix
1 cup mayonnaise
1 cup natural yogurt       (or soured cream)
50g Parmesan Cheese

Defrost the spinach then blitz  in a blender with the soup mix, mayonnaise and yogurt. To serve cold, pour into a bowl and serve just as it is, (it really is that simple).

If you want to serve the dip hot, pour into an oven proof serving dish, top with grated parmesan cheese and place into the oven (180C) and warm for 10 minutes then serve with crusty bread or fresh vegetables.