People have asked me why I don't have a spinach dip recipe on my blog. Well, it's because I use the same spinach dip recipe that you probably already have the recipe for. It's the one that your mom uses, or you ate at that baby shower last week, or that you bought in the deli section of the grocery store the other day. This guy...
It's the recipe almost straight from the Knorr website, which you can link to here. Dead easy, and always devoured quickly. Why mess with a good thing, right!
I have a question though...how do you say 'Knorr?' I usually say it with the 'K,' but always feel weird about doing so, and even weirder when my friend straight up laughed at how I said it the other day. It's a German company, so I had always assumed that that K should be used. I also seem to remember from television commercials as a kid that the K was used, but logically it seems wrong, like it would to use the K in the words Knife or Knight. In any event, since I'm in my 30's now and set in my ways, I will probably go on pronouncing it with the K
Update: No wonder
Anyway, back to the dip!
For those of you that live in BC, the bread that I use is the 'Happily Ever After' bread from A Bread Affair bakery (you can also find it at Thrifty's Foods), and it's actually made with spelt flour rather than wheat flour. It's delicious, and you would never know it was wheat-free.
Here's your lineup of delicious spinach dip ingredients. The great thing about this dip is that it can be made the day before, and assembled the day of. Easy.
And, without further ado, here is the recipe...Happy belated Easter everyone!
One Year Ago: Cookies N' Cream Cheesecake Bars
Two Years Ago: 8-Layered Greek Dip
- 1 package (300 grams) frozen chopped spinach, thawed
- 2 cups sour cream
- 1 cup mayonnaise (I use the light variety)
- 1 package Knorr dry Vegetable Soup Mix
- 1 can (227 mL) water chestnuts, drained and chopped
- 3 green onion, or a handful of chives, sliced thinly
- 1 large round sourdough bread loaf
- Carrot and celery, cut into sticks (optional)
Remove the thawed spinach from package, rinse under water, and drain thoroughly. No, really really drain it...whenever you think you are done there is more water so just keep going for a minute or two, because draining it completely will ensure that your dip isn't runny. Once the spinach is drained, coarsely chop it, then add it to a medium-sized bowl. To the same bowl, add the sour cream, mayonnaise, dry soup mix, water chestnuts, and green onions. Stir thoroughly, then place in the fridge for at least two hours or overnight, which will allow the flavours to mingle and get to know one another.
To serve the dip, hollow out the centre of your bread loaf to create a deep 'bowl.' Cut or rip the removed bread into chunks, and arrange around the bowl. Fill the bowl with your chilled spinach dip, and serve, along with carrot and celery sticks if desired.
Recipe Source: www.knorr.ca