Basically the spread is a lightened up version of spinach and artichoke dip. Seriously, you could eat this stuff with a spoon - it’s that good. Slather it on some sourdough bread and grill in a pan so it gets all oozy, gooey, crispy and delicious!
We'll take spinach any way you throw it at us: in scrambled eggs, baked into a cheesy dip, pureed in a soup, sauteed with a bit of butter and vinegar for a rich, tangy side. There are lots of ways to sneak this leafy green into your meals, and there's no better time to do it than spring. Check out the recipes in the slideshow above for some bright ideas on how to use it, and read on for tips on how to buy and store Popeye's favorite food.
HOW TO BUY
When buying whole bunches of spinach, look for leaves that are crisp and dark green, and avoid those that are yellow, limp, or wilted. If buying pre-washed, packaged spinach, inspect the bag for any slimy or yellow leaves, and also check the expiration or a "best if used by" date. When possible, you should buy organic spinach.
HOW TO STORE
Fresh spinach will keep loosely wrapped in a plastic bag in the refrigerator for three days. When possible, it's best to buy organic spinach.