Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsalted butter |
| 1 cup | Well-rinsed; stemmed, firmly packed fresh spinach leaves; stemed until limp; drained |
| ¼ cup | Parsley sprigs |
| 2 \N | Green onions; chopped |
| 1 tablespoon | Chopped fresh dill -or- |
| 1 teaspoon | Dried dill weed |
| 1 tablespoon | Chopped fresh basil -or- |
| 1 teaspoon | Dried leaf basil |
| 1 tablespoon | Choppd fresh tarragon -or- |
| 1 teaspoon | Dried leaf tarragon |
| 2 \N | Fresh hot green chiles; parched; seeded, chopped |
| \N \N | Salt to taste; if desired |
The perfect dunk for any green vegetable: florets of broccoli, zucchini slices, blanched green beans, snow peas, you name it. Serve at room temperature. Melt butter in a saucepan, keep warm. In food processor, combine spinach, parsley, green onions, herbs & chiles. Process until pureed. Taste, adjust seasonings, adding salt, if desired. Add to butter & cook, stirring, until mixture is heated through & flavors are well blended.
If made ahead, refrigerate in tightly covered jar; warm by holding jar under hot running water before serving. Makes 1-¾ cups.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .