I hosted a gathering and had a ton of leftover fresh spinach. After using it in omelettes, on pizzas and in salads, I decided it was time to use a lot of it in a spinach dip - who wouldn't? After wrestling with the decision of a warm versus a cold spinach dip, I remembered always loving Dierbergs cold spinach dip so I went searching for the recipe online. I could find the nutritional value of the dip purchased at Dierbergs, but not the recipe. So, I found this recipe and modified it some (it didn't seem just right)...and also found instructions for using fresh spinach in a dip. Enjoy!
Ingredients:
1 package frozen spinach or three or more cups fresh spinach (stems removed, torn into small pieces)
1 bunch green onions (you could use two)
1 (8 oz) can water chestnuts, drained and diced
1/2 cup sour cream
1 cup mayonnaise
1 packet dry vegetable soup mix + 1 package dry onion soup mix (I used some ranch and spinach seasonings I had in the spice cabinet - it turned out well).
Directions:
If using fresh spinach, remove any large steams on leaves, chop spinach thoroughly and boil for 2 ½ - 3 minutes. Strain and rinse with cool water; let sit in strainer for 5-10 minutes, and then blot with paper towel to dry. Add sour cream and mayonnaise, mix well. Add remainder of ingredients, then chill, serve cold with crusty bread, crackers or use as a vegetable dip as I did.
If using frozen spinach, let thaw then gently squeeze out water, or strain. Pat to dry and mix as directed above.
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