I decided to take this last week of the year off from menu planning; instead, we’ll be using up leftovers, pulling things out of the freezer, eating out once, and “winging it” the rest of the time. But instead, I’ll give you a yummy recipe I’ve been enjoying the past few days. I made a batch of this for my family to munch on over the holidays.

Herbed Spinach Dip (America’s Test Kitchen)

• 1 10-oz. box frozen chopped spinach
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 medium scallions, white parts only*, sliced thin
• 1 Tbsp. chopped fresh dill leaves
• 1/2 cup packed fresh parsley leaves
• 1 small garlic clove, minced or pressed
• 1/4 tsp. hot pepper sauce
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 medium red bell pepper, cored, seeded, and diced fine (I’ve always left this out, but I’m sure it’s good.)

Thaw the spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to break into chunks.) Squeeze the partially frozen spinach of excess water. In a food processor, process all ingredients except bell pepper until smooth and creamy, about 30 seconds. Transfer mixture to serving bowl and stir in bell pepper; serve.

* The recipe says to use only the white parts, but I use the whole thing.

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