If using raw, the general rule of thumb is that you will need one and a half pounds of raw spinach to equal 8 ounces of cooked.
To cook the spinach, bring a large pot of water to a boil and add a teaspoon of salt. Cook the spinach in boiling water for 1 minute. Remove and immediately shock in an ice bath.
Once cooled, drain the spinach and squeeze out as much water as you can. Coarsely chop it and place in a medium mixing bowl. If using frozen spinach, allow it to thaw and squeeze out as much water as possible. The dryer you get the spinach, the better the dip will be.
Add to the cooked spinach the remaining ingredients and mix well with a wooden spoon or firm rubber spatula to combine the ingredients. Let the mixture rest in the refrigerator for 20 minutes or make ahead and leave overnight.
When ready to serve, you have a few options. Use a small paring knife and cut out the center of a sourdough round. Cube the center piece that you have removed and toast the cubed bread and the hollowed-out round for 10-12 minutes in a 350-degree oven. Once the bread is toasted, allow it to cool for 5 minutes.
Spoon the spinach dip into the center and serve with Dandy Celery sticks and the toasted bread cubes. Forego the bread bowl and serve the delicious spinach dip in a bowl surrounded by delicious Dandy celery sticks, and other healthy vegetables.
Enjoy!
Recipe by Chef Todd.