Wednesday, October 8, 2008

Spinach Dip

A favorite of my family's growing up and one I've brought to the next generation. It's only caught on with MS so far. He, however, likes to have it at his birthday parties.

from the Knorr website.
Prep Time: 10 Minutes
Chill Time: 2 hours

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz) sour cream
1 cup Mayonnaise
1 package (1.4 oz) Knorr® (or other) Vegetable Soup Mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped

1. In medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
2. Cover and chill 2 hours to blend flavors.
3. Stir before serving.

YOGURT SPINACH DIP: Substitute 1 container (16 oz) plain lowfat yogurt or lebaneh (yogurt without the whey) for sour cream.
SPINACH AND CHEESE DIP: Add 2 cups (8 oz) shredded Swiss cheese with spinach.

- I can buy frozen spinach here, but you could cook your own and use that.
- I use a local vegetable soup mix, and I leave out the green onions, just because I don’t like them.
- It’s good with pita bread and with crackers, best with Fritos, but we don’t get those here.
- I can get water chestnuts, because of the stores that cater to the Asian house-help here, but I’ve also made it with chopped walnuts and with slivered almonds, instead, too.

General Dip Tips:
- Check out your local grocery store for dry soup mixes. I’ve found several that make good dips when mixed with sour cream or lebaneh (yogurt without the whey) and mayonnaise, 2 parts sour cream/yogurt to 1 part mayonnaise. Specifically, I use vegetable, onion and a great curry vegetable.

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