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Author Notes: When I made Cranberry Spinach â€˜Wowâ€™ Dip to go with my Holiday Spinach Bread Wreath a few months ago, we found ourselves using it in all different kinds of applications. We filled our Phyllo cups with it on our Phyllo (Fill-o) My Cup Bar. We dunked bread, veggies and chips into it. And we slathered it on sandwiches.
OH, did we slather!
I got the idea for the dip from Susan Stamberg on NPR. Every year since 1971, she reads the recipe for her mother-in-lawâ€™s Cranberry Relish on the air to her fans who clamor for it at holiday time. The first time I tasted it, I said â€˜Wowâ€™! Itâ€™s snappy, with fresh cranberries (rather than those sweetened dried kind) and horseradish, to make it bursting with flavor. I just added some spinach and other creamy elements to make it a dip.
So one of our favorite sandwiches to slather is a simple but tasty grilled cheese and sliced meat combo with roasted peppers. I call it Grilled Deli-Style Sandwich with Spinach Dip Schmear, because I thought Grilled Deli-Style Sandwich with Snappy Cranberry Spinach Dip Slather didnâ€™t seem to roll off the tongue nearly as well. The crunchy bread, salty meats and cheese, sweet peppers and â€˜Wowâ€™ dip create quite the winning snap-a-rama of flavor.
Oh, and the chips on the plate? KrunchersÂ® Kosher Dill. Have you ever tried them? Talk about snappy!
(Cranberry Spinach 'Wow' Dip inspired by Susan Stamberg's Mother-in-law's Cranberry Relish) - Sherry K-Jazzy Gourmet
Cranberry Spinach 'Wow' Dip
- 3 cups tightly packed fresh spinach
- 2 tablespoons water
- 3/4 cup fresh cranberries, washed
- 1 shallot, coarsely chopped
- 1 cup light sour cream
- 1 cup light mayonnaise
- 1 1/2 teaspoons prepared horseradish
- 2 tablespoons sugar
- 1 pinch salt
- Place 3 cups spinach and 2 tablespoons water in a medium saucepan over high heat. Wilt the spinach by pressing and stirring it into the water as it cooks, about a minute or 2. Squeeze the spinach tightly in a paper towel and place in a food processor. Add cranberries and shallot. Pulse a few times until all ingredients are chopped. Add sour cream, mayonnaise, horseradish, sugar and salt. Pulse a few more times to combine all ingredients. Refrigerate for a couple of hours to allow the flavors to greet one another.
- 4 slices whole grain bread (I use Brownberry Oatnut)
- Cranberry Spinach 'Wow' Dip
- 2 slices swiss cheese
- 6 thin slices pastrami
- 6 thin slices turkey breast
- 1/2 cup roasted peppers
- 1 tablespoon butter, olive oil or coconut oil
- Spread one side of each slice of bread with Cranberry Spinach â€˜Wowâ€™ Dip. Onto each of 2 pieces of bread, place 1 slice of cheese, followed by 3 slices of pastrami, 3 slices of turkey, and Â¼ cup roasted peppers. Top with the remaining slices of bread. In a medium hot skillet or griddle, melt Â½ tablespoon butter or oil over medium heat. Add one sandwich and cook until golden brown on both sides, about 2-4 minutes per side. Repeat with remaining sandwich.