Do you know any good recipies for Spinach dip?
This is the recipe that is popular in my neck of the woods… SPINACH DIP INGREDIENTS: 1 package (8 oz) cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup sour cream 1 package (10 oz) frozen chopped spinach, thawed 4 chopped green onions 1/2 package dried leek soup mix 1 (8 oz) can water chestnuts, drained, chopped a few dashes of hot pepper sauce or to taste vegetables or assorted crackers for dipping PREPARATION: In a medium bowl, combine the cream cheese, mayonnaise, and sour cream; stir with a wooden spoon until smooth. Put thawed spinach in a colander and press out as much moisture as possible. Add the spinach, green onions, leek soup mix, water chestnuts, and hot pepper sauce to the cream cheese mixture, and combine well. Cover and chill for at least 1 hour. Serve with a variety of crackers or vegetables for dipping. Makes about 2 1/2 cups of dip.
Best Spinach Dip Ever “This is my Dad’s recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.” INGREDIENTS 1 cup mayonnaise 1 (16 ounce) container sour cream 1 (1.8 ounce) package dry leek soup mix 1 (4 ounce) can water chestnuts, drained and chopped 1/2 (10 ounce) package frozen chopped spinach, thawed and drained 1 (1 pound) loaf round sourdough bread DIRECTIONS 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 mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Most people make it with the same basic ingredients then punch it up a little to make it their own. 1 – 16oz sour cream 1C Mayonnaise 1pk Knor Soup Mix (Either leek or vegetable depending on your taste) 1 – 8oz can water chestnuts – drained and chipped – adds crunch 1 – 10oz frozen chopped spinach – thawed and very well drained. Combine dry soup mix, mayo and sour cream. Mix well and refrigerate. Thaw (do not cook) the spinach and be sure it is well drained. Excess water will make your dip soggy. 20 minutes before serving, combine cold, drained spinach to the mayo mixture and add your chopped water chestnuts. Stir well and serve with sourdough bread. For extra flair you can cut the center out of a round loaf and use it as your serving bowl. Once the dip is gone, the dip soaked bread is the best part. One variation I have seen which is very yummy. Add artichokes (drained) and cheese (cut back on the sour cream) and heat it up.
