Wow guests with this spread that’s served with rounds of French bread, raw veggies, or like hummus with pita wedges. The dip also makes a great sandwich filling with roasted vegetables and olives.
1. Preheat oven to 350°F. Spread walnuts on baking sheet and toast 7 to 10 minutes, or until light brown and fragrant. Cool 10 minutes.
2. Meanwhile, place bread cubes in bowl and cover with 1/2 cup cold water. Let stand 5 to 7 minutes, then drain. Squeeze to remove excess water. Place bread, walnuts, spinach, and garlic in food processor, and purée 2 minutes, or until smooth. Add olive oil, lemon juice, and brown sugar, and season with salt and pepper. Purée until combined. To serve: Spread dip in shallow plate, drizzle with olive oil, and sprinkle with chopped walnuts, if desired.