Literally Perfect Spinach Dip
Is there anything better for a big gathering than a good dip? The answer is no. There is nothing better. This Spinach Dip recipe is a staple in my family, and we all have to actively limit ourselves so it doesn't ruin our appetites for the meal it's preceding.
The first thing you should know is that this is a cold dip, not a hot one. This surprises some people, but it only disappoints them until they taste it. It also makes prep super easy. You just mix everything together, toss it in the fridge, and wait for the right moment to bring it back out! No heating or re-heating necessary, which can be wonderful when you're making this as part of a bigger meal.
And hey, remember that recipe for the Dutch Oven Boule I posted not long ago? That loaf would make a great serving piece for this spinach dip. It's best eaten out of a bread bowl, with small pieces of french bread for dipping (or spooning, if you don't want to lose your bread). I recommend bread rather than crackers, but this stuff is honestly delicious on anything.
This recipe is developed from the Spinach Dip recipe you'll find on the Vegetable Mix packet that Knorr's makes, with a few modifications that make it tastier and more nutritious (to the extent that a mayo and sour cream based dip can be – we double the spinach!).
SPINACH DIP
Prep Time: 10 minutes
Let this sit overnight if you have the time!
Ingredients
2 boxes (10 oz per box) frozen chopped spinach, thawed
1 16 oz container sour cream (don't get light, get the real stuff)
1 cup mayonnaise (again, get the real stuff)
1 packet Knorr Vegetable recipe mix
1 8 oz can water chestnuts, drained and chopped
A few sprinkles onion powder, to your taste
Directions
First, squeeze the thawed spinach boxes over the sink to remove as much liquid from them as you can. We want just the spinach, so if they're still frozen, keep waiting until you can squeeze out all the liquid and no ice is left.
Combine all the ingredients in a medium bowl, and mix well, but leave a small amount of the sour cream and mayo out – about a couple tablespoons each. Cover the bowl and refrigerate for as long as you can, if you haven't gotten this started the night before! It's best to give the Knorr mix time to really flavor the dip.
Just before you're ready to serve, remove from the fridge and mix in the last of the sour cream and mayo to refresh the dip. Give it a good stir, and serve! This makes about 4-5 cups worth of dip.
Happy Eating,
Natalie