Creamy Herbed Spinach Dip

Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced before going into the food processor; otherwise, the dip will contain large chunks of garlic.

1. Thaw spinach in microwave for 3 minutes on medium power (spinach should be soft enough to be broken apart into icy chunks). Squeeze partially frozen spinach to remove excess water.
2. Process spinach, sour cream, mayonnaise, parsley, scallions, dill, garlic, hot sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper. Serve. (Dip can be refrigerated for up to 2 days.)

SPINACH DIP WITH BLUE CHEESE AND BACON
If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
Cook 3 slices bacon, cut into 1⁄4-inch pieces, in 8-inch skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate and set aside. Omit dill, hot sauce, salt, and red bell pepper. Process 1-1⁄2 ounces crumbled blue cheese (1⁄3 cup) along with spinach. Season with salt to taste and sprinkle bacon over dip.

SPINACH DIP WITH FETA, LEMON, AND OREGANO
Omit hot sauce, salt, and red bell pepper. Process 1⁄2 cup crumbled feta cheese, 2 tablespoons fresh oregano, and 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice along with spinach. Season with salt to taste.

CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILE
This dip pairs well with tortilla chips.
Omit hot sauce and red bell pepper. Process 1⁄4 cup packed cilantro leaves, 1 tablespoon minced canned chipotle chile in adobo sauce, 1⁄2 teaspoon grated lime zest plus 1 tablespoon lime juice, 1⁄2 teaspoon light brown sugar, and 1⁄8 teaspoon ground cumin along with spinach.