Yes, I make the best spinach dip in the world. Oh, sure, you can pick up that nasty crap at the Jewel, put it in a pretty bowl and pretend that you made it – but we all know that you didn’t. You have to actually mix ingredients together yourself to make it good. I use the recipe that you can find on the back of the Knorr’s Soup Mix, but with a few little tweaks that make it much better.
Here is the recipe and my secrets so you too can be known for… uh, spinach dip.
TIFF’S YUMM-O SPINACH DIP
1 pkg frozen chopped spinach (must be chopped spinach)
1 can sliced water chestnuts (don’t try and be cute and get the pre-diced ones, you must chop it yourself)
3 scallions (or green onions if you are someone who has never called it a scallion… Wisconsin, maybe?)
1 pkg Knorr’s Vegetable Soup Mix
1 8 oz. container of real, actual mayonnaise (not that Krappy Kraft Mayo imposter – the Hellman’s)
1 16 oz. container Sour Cream (not fat free or 1/3 fat – just ’cause it has spinach in it doesn’t mean it’s healthy)
1 round sourdough loaf
Thaw frozen spinach by running hot water over the spinach brick in a colander. Squeeze handfulls of the spinach to get all the liquid out. This is important – do not skimp on this step. Set dry spinach aside.
Cut off circular lid and hollow out the bread into a bowl; cut leftover bread into large cubes for dipping. Set aside.
Finely chop scallions and water chestnuts. Use all the scallion – green and white part. Set aside.
Stir cold sour cream, mayo and soup mix in a large bowl until thoroughly mixed. Mix in scallions and water chestnuts. Mix spinach in well, making sure that there are no clumps of spinach in the mix.
Scoop dip into bread bowl and serve immediately – do NOT chill. Serve with bread cubes and ritz crackers.