I’m back in America, the country I adore.
Yes, people struggle to understand me more often then I can count on fingers and toes, but the sun shining and seeing old friends and new ones, a surprise friend who wasn’t meant to be in town and a few adventures makes Monday feels like it’s too early to the party.
I’m only here in Los Angeles for a week and already it’s almost time to move on to my next destination, I feel as though there is so much more to do.
If only I could stay a little longer, see some people once more and share some more memories.
Travel is like that though, it passes too quickly and then the yearning to return sets in, that is how in fact, I have come to be here for the 3rd time in a little over 5 years.
I’ll share my time here in LA later this week, I’ve been eating a lot and seeing as much as I can, although Los Angeles is so large that without a car I cannot see as much as I would like.
So today is a recipe that I have made many many times and the recipe was sent via text message to me a few years ago so I don’t know the origins, what I do know is that people absolutely love this bread dip.
It has just the right amount of spinach to all the not so healthy ingredients to make the guilt a little less heavy.
Note: Images updated in early 2018.
Spinach Bread Dip
Adapted from a family friend
1 fresh medium bread loaf
1 onion, finely sliced
1 teaspoon curry powder
500 grams/1.1 pounds frozen spinach
250 grams/8.8 ounces cream cheese
1 cup mild cheese, grated
Slice the top of the loaf off as evenly as possible and set the lid on a baking tray or the top of the toaster to lightly toasted. Scoop out the inside and set aside.
Place the onion, curry powder, spinach, cream cheese and mild cheese into a pot on low-to-medium heat, stirring to ensure even cooking. Continue to cook and stir for approximately 5 minutes or until ingredients are combined.
Pour the spinach mixture into the scooped out loaf and place the lid on top to keep the mixture warm.
Scoop pieces of the dip out with the bread pieces.