Friday, January 6, 2017
Autumn, Crusty Bread and a Wicked Spinach Dip
Adapted from Knorr's Classic Spinach Dip Recipe
1 package (10 oz / 300g) frozen chopped spinach, thawed and drained
1 container (16 oz / 500ml) sour cream
1 cup Hellmann's® mayonnaise
1 package Knorr® vegetable soup mix
1 can (5 oz / 140g) water chestnuts, drained and chopped
¼ cup finely diced red onion
A few things about how I prepare this:
Squeeze as much water as you can out of the thawed spinach. I usually put it in a fine mesh strainer when it’s thawed and push it into the mesh to force out as much liquid as possible. I do not cook the spinach. Please make sure you use chopped spinach. Frozen whole spinach will not work... trust me.
I use sour cream, but plain Greek yogurt can be substituted. I have not tried this. Someone might notice the slight change in taste and I’d have a spinach dip mutiny on my hands. My family really loves this stuff and it has to be just the way I’ve ALWAYS made it.