So, here you go, the ORIGINAL COLD SPINACH DIP ... so easy to make!
Because I only make this when we are entertaining and sometimes our parties are large, the last time I made this, I doubled the recipe and that's how it's shown:
2 boxes of frozen chopped spinach, thawed
2 cans of water chestnuts, drained and chopped (I can never find the chopped ones in store)
2 cups of mayo (I do NOT use my homemade stuff here, Hellmans is the choice...at least it's gluten free?)
2 containers (16 ounce) of sour cream (I use full fat, feel free to use low/no fat)
6 stalks green onions, sliced
2 packages of Knorrs Vegetable Soup Mix (dry mix)
*How do you like them nails?
That's my manicure that I give myself to save $20 or so each week!*
The first thing you need to do is open that spinach and squeeze ALL the excess water out. If you don't, your dip will be watery and not have any fluffiness (unlike MY waistline, here you want fluffiness). Squeeze out with your hands .... try not to let too much of the green stuff get away from you!
Toss that spinach in a large bowl and add the mayo, sour cream, water chestnuts and veggie soup mix. Mix well ... and then mix some more. Make sure it's mixed really, really good.
Toss in the green onions, and mix a little more.
*Some days I use scissors to cut them up, other days, a knife!*
Cover with a shower cap (!) and place in the fridge for at least an hour to allow the ingredients to do a meet and greet and make friends with each other.
When ready to serve, grab yourself a round loaf of uncut pumpernickel bread. Cut off the top 1/3 of the bread and then tear out the inside, leaving about 1/2 inch of crush in the "bowl". Tear up the pieces you cut and pulled out into bite size, scoopable pieces. Fill the "bowl" with the spinach dip and spread the torn pieces around the outside of the bowl on a platter. Alternatively, you can just serve with tortilla chips!
Looking forward to sharing with some of these GREAT Parties ... go check them out!
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