"Popeye Dip"

Here is a delicious and easy spinach dip that I got from Abel and Cole (who delivers my organic and British-grown fruit and veg). I whipped some up this afternoon in no time at all, which makes me happy since our kitchen is now broom-closet sized and tends to hold in heat. I thought I should share with you.

Enjoy!

1/2 garlic clove, peeled and finely minced

2 handfuls of fresh spinach leaves, washed and stems trimmed, if needed

2 x 100g tubs of Avergavenny goat's cheese (I have no idea who Abergavenny is. I tried to find him. I finally just used some random organic goat's cheese that looked nice.)

1 lemon, zest and juice (I only used the juice as we don't like loads of lemon in our food, and I thought it was plenty)

a little hunk of parmesan, finely grated

freshly ground black pepper

Splash olive oil in a pan, saute the garlic until soft. Add in the spinach and a pinch of salt. Stir till the spinach wilts, then drain off some of the water in a colander. Finely chop the spinach then fold into the goat's cheese. Add lemon juice (and zest), parmesan, pepper, and a "glug" of olive oil. Fold together. "Tuck in"

Will keep in fridge 2-3 days.

Serves 2-4.

By the way, "tuck in" means scoot your chair up to the table, belly up to the bar, what have you and dig in. At least, I think that is what it means. Silly Brits. Oh, and I almost tried to convert 100 grams for you. And then I got tired of it. I already converted 2 recipes this afternoon from British-speak to American. It makes my head hurt. Good luck, and welcome to my life in the kitchen.

Here is the original recipe: Popeye Dip