I don’t know about you, but I can eat “butt-loads” (coincidentally, it also goes straight to my butt) of spinach dip. With bread, crackers, veggies. Makes no difference to me. Heck, if you gave me a spoon, I’d eat it straight.
I like a spinach dip loaded with flavor and texture. This recipe has both. Using a dry cream of leek soup base gives it a delicious and subtle onion-y flavor. The water chestnuts add a fun crunch.
I double the spinach called for in the original recipe, because it is called “spinach” dip, not “mayo” dip. ;)
Recipe lightly adapted from allrecipes.com.
Classic Spinach Dip
Servings: 4 cups
Ingredients
- 1 cup light mayonnaise
- 1 500g/16 oz container sour cream
- 1 1.8 oz package dry leek soup mix
- 1 4 oz can water chestnuts, drained and chopped
- 1 300g/10 oz package frozen chopped spinach, thawed and drained
- 1 loaf round sourdough bread
Instructions
- In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
- Remove top and interior of sourdough bread. Fill with spinach dip mixture. Tear removed bread chunks into pieces for dipping.
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