Tuesday, November 23, 2010

The Spinach Dip.

I learned yesterday that Beth has never eaten spinach dip... hmmm... poor, deprived child. So of course, being the concerned momma that I am, I had to make some so she could experience it. Once it was all mixed, but before it went into the fridge, I let her taste it. Luckily, I had only cut one slice of bread so she couldn't eat the whole batch. She absolutely LOVED it. As a result, I decided that it was definitely worth sharing:

You'll need:
1 1/4c. Sour Cream
1 1/4c. mayonnaise
1/2c. cream cheese
1 packet Knorr Dill dip mix
1 can (8oz) sliced water chestnuts
1 package (10oz) frozen chopped spinach
1 loaf soft deli bread - such as french or Italian.

  • Thaw and drain (thoroughly) the spinach - it needs to be VERY dry.
  • Stack the water chestnuts and dice them up (about 1/8 inch cubes is perfect)
  • Bring the cream cheese to room temp or put in the microwave for a couple minutes at 10% power.
  • Combine mayonnaise, sour cream and softened cream cheese in a large bowl, and beat with an electric mixer (or in the bowl of a stand up mixer) until all three ingredients are well combined and start to fluff up
  • Add the dip mix, blend again until well mixed with the electric mixer.
  • With a rubber spatula, fold in the water chestnuts and drained spinach.
  • Refrigerate, covered, for several hours before serving
  • Cut bread loaf into slices and then cut the slices into quarters or sixths depending on how large the slices are.
Caution - dill dip mix has a rather strong flavor - if you're not used to it or expecting it, the whole spinach dip experience could be ruined for you!! The other, more traditional, options for this dip are either Leek soup mix, or vegetable soup mix.

ENJOY!!!! I'm hoping to get a little before Beth eats it all....

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