Monday, August 23, 2010
It is really difficult for me to pinpoint anything as THE BEST, so I’m always on the lookout for new or interesting recipes of classics, such as chocolate chip cookies, lasagna, buffalo chicken dip, etc. However, I look no further when it comes to spinach dip, because to me- I have found “the one”, and I find no reason to look for better or improved recipes.
While I like to think many dishes taste better homemade, this is THE best spinach dip I’ve ever had… and it comes from Knorr. The recipe comes from the back of the Vegetable Recipe seasoning mix, and it is super easy. Make sure to use real Hellmann’s mayo- not Miracle Whip and certainly not the fat-free or reduced fat kind… it altered the taste for me. I love it, and it always gets rave reviews anywhere I take it. You can use this to dip vegetables, or what I like to do is hollow out a pumpernickel loaf. (I hollow it out, cube the "insides" and bake the cubes and loaf in a 350 degrees oven for 5-7 minutes until crispy but not browned.)
10-oz package frozen chopped spinach, thawed
16-oz sour cream (I use fat-free or reduced-fat)
1 cup Hellmann’s mayo (Use regular, not reduced-fat or fat-free)
1 package Knorr Vegetable Recipe mix
8-oz can water chestnuts, drained and chopped (optional) (… but totally recommend it as it gives it a nice crunch)
3 green onions, chopped (I trim the ends and cup up to 2/3 of the green part)
Dippers- Club Crackers, Pumpernickel loaf, Vegetables (carrots, cucumbers, bell peppers, cherry tomatoes)
1. Combine all ingredients and chill for several hours.
2. Serve with your favorite dippers.