Super Bowl 2016 Snack

February 2, 2016

 

Chef Jen’s Colorado Spinach Dip and Homemade Potato Chips

 

Recipe courtesy of Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall, Denver

Chef Jen’s Colorado Spinach Dip

 

1 ounce olive oil
12 ounces fresh, cleaned spinach (no stems)
1/4 cup shallot, diced
2 tablespoons fresh dill
6 ounces Haystack Mountain Boulder Chèvre
4 ounces smoked ricotta
1/4 cup sour cream
3/4 teaspoon kosher salt
1/4 teaspoon black pepper


In a large sauté pan, heat the oil over medium heat and briefly sauté the shallots. As soon as the shallots are translucent, add the spinach and just wilt, about 1 minute. Place the cooked spinach in a colander to drain and cool.


When the spinach cools to room temperature, rough chop it a bit and combine with shallots, dill, chèvre, ricotta, sour cream, salt and pepper in a food processor. Process until smooth. Serve with homemade potato chips. Serves 4 to 6 (yields 2.5 cups).
Homemade Potato Chips

 

Slice Russet potatoes on a Japanese mandolin to about the thickness of a playing card, dropping in hot water after slicing. Preheat canola oil to 300° F in a large, high-edged pot with plenty of space between the top of the oil and the rim of the pot. Drop potato slices, a few chips at a time, into the hot oil, sinking them with a slotted spoon or strainer so they cook evenly on both sides. When golden, transfer from the oil to a paper towel-lined tray and season immediately.

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