Wednesday, June 22, 2011

Food Scoop: Homemade Spinach Dip

July 4th is coming up in two weeks so I thought I would share with you all my mother's recipe for Spinach Dip. It is a fantastic appetizer or finger food for a July 4th BBQ or any friends and family get-together. 


What you need:

(1) 10 oz. package of frozen chopped spinach
(1) 16 oz container of sour cream (I use Daisy)
(1) cup of Mayonnaise (I use light mayo)
(1) package of Knorr POTATO LEEK recipe mix
(1) 8 oz can of water chestnuts
(3) green onions, chopped
(1) loaf of sourdough bread

This is the same recipe on the back of the Knorr Vegetable Recipe mix with the exception that Knorr calls for the Vegetable mix, not the Potato Leek mix. According to my mom, the recipe was originally on the back of the Potato Leek recipe mix, but sometime during my childhood they came out with the Vegetable recipe mix and put the recipe on that mix instead.  Both my mom and I have tried this same recipe with the Vegetable mix (I tried it because I didn't believe her when she said it was gross ha ha) and it tastes a thousand times better when using the Potato Leek mix.

The first thing you're going to do is defrost and cook the 10 oz of frozen chopped spinach. There is typically a microwavable time on the bag, but I usually empty the spinach into a glass bowl, add about a tablespoon of water and then cook it completely frozen in the microwave for four minutes.  Once that is done, you'll need to let it cool, then strain it to get rid of the moisture (the dip will be plenty moist without it and can get runny if you do not get all that pesky water out).

While the spinach is cooling, open your can of water chestnuts and drain it. You can leave them whole or chop them into smaller pieces. Personally, I like to quarter them. Next you're going to rinse and chop up your green onions.  I use all three green onions in my dip because I think green onions are one the greatest tasting foods in the world ha ha. If you find all three too strong you can alter this to your taste preference, but I really think green onions are necessary to give this dip the extra kick that is often lacking in store bought spinach dip.

In a glass bowl that preferably has a lid for refrigeration (you could also use plastic wrap), mix the container of sour cream, mayonnaise and contents of the Potato Leek mix. Once the spinach has cooled and you have strained it, add that along with the water chestnuts and onions.  Refrigerate for at least two hours (the more the better) before serving. This way all those fantastic flavors will come together.

Slice up some sourdough bread into bite sized pieces, dip, and enjoy!

♥ Danielle