Monday, June 18, 2012

Mumma's Spinach Dip

We had some friends over for board game night last night (epic Cranium battle) and I decided to make my mum's amazing spinach dip for one of our snacks.  I contacted my sister, Tanya, for the recipe and she e-mailed it to me with such entertaining commentary that I'm just going to paste it here exactly as she wrote it:



Ingredients:

- 1 cup mayonnaise (Funny thing to do - fill up clean, empty mayo container with vanilla pudding and sit in a busy public area happily eating it with a spoon)
- 1 cup sour cream (1 small container)
- 1 packet knorr dry leek soup mix
10 oz. frozen chopped spinach, thawed & well-drained (chopped, not whole leaves or you get long, stringy weird bits)
1 can of sliced water chestnuts (Tanya's nuts roasting on an open fire.  Tanyaaaa nipping at your noooose...)
1/4 of a red bell pepper
- fresh garlic (I put about 4-5 cloves in mine & it's super garlicky and delicious)
1 sourdough loaf (Mmm, loaf)

Directions:

1.  Thaw & drain spinach.

2.  Put all ingredients into food processor (chop up red pepper & garlic first).  Blend.  Serve with sourdough bread for dipping (or, if you can find a round sourdough loaf, you can use it as a bread bowl!)

*Note:  You can also make this without the leek soup mix & just add a little salt & pepper.  It tastes just as good.  Also, I used what I had on hand for mine which was Trader Joe's vegan mayo & fat free sour cream - healthier & still delicious!

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1 comment:

  1. Looks good. Will have to try it at our 4th of July party.

    ReplyDelete

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