In a food processor, process spinach, basil, lemon juice and capers with juices until spinach and basil are coarsely chopped. Add pumpkin seeds, shallots, garlic and mustard. Process until finely chopped. With machine running, add oil gradually, until completely incorporated. Season with salt and pepper, and refrigerate for 2 hours in a non-reactive container, with plastic wrap covering surface of dip. Serve with French bread. (Dip can be prepared up to 2 days in advance of serving.) Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2219 (99%)|
|Amt Per Serving||% DV|
|Total Fat 246.5g||329 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 156g|
|Polyunsanturated Fat 69.3g|
|Cholesterol 0mg||0 %|
|Sodium 345mg||12 %|
|Potassium 261.1mg||7 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 14.4g|
|Protein 2.6g||4 %|
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Calories per serving: 2238
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