Spinach Dip
I like to hollow out a round loaf of pumpernickel. Serve dip inside the hollowed loaf with cubed bread for dippers. When you run out of dippers, start on the container.
I like to hollow out a round loaf of pumpernickel. Serve dip inside the hollowed loaf with cubed bread for dippers. When you run out of dippers, start on the container.
- Carbohydrate 4.13398403784816 g
- Cholesterol 9.3041250078158 mg
- Fat 5.60655889019385 g
- Fiber 0.353995231188958 g
- Protein 0.780887821694405 g
- Saturated Fat 1.61348562080258 g
- Serving Size 1 1 Serving (52g)
- Sodium 232.930559824533 mg
- Sugar 3.7799888066592 g
- Trans Fat 3.43690152046862 g
- Calories 70 calories
Step-by-step
- Thaw spinach and squeeze dry.
- Stir soup mix, sour cream and mayonnaise until blended.
- Stir in spinach, waterchestnuts and green onions.
- Cover and chill for 2 hours before serving.
- Makes 4 cups.
Allowing the mixture to rest chilled for precisely two hours is the operational step where timing matters most, as this resting window lets the dehydrated vegetables in the dry mix fully hydrate while bonding the dairy fats. Without this mandatory pause, the seasoning remains gritty and disjointed against the cool, rich dairy base.
- Thaw frozen spinach completely and squeeze it inside a clean lint-free kitchen towel until no more liquid drips out, because residual water will dilute the mayonnaise and sour cream into a watery emulsion.
- Drain canned sliced water chestnuts thoroughly in a colander before chopping them into smaller uniform pieces to prevent large chunks from sinking.
- Slice green onions thinly on a sharp bias to maximize surface area release of their sulfur compounds throughout the mixture.
- Combine the sour cream and mayonnaise thoroughly with the dry soup mix first before folding in the bulky solid ingredients to ensure even seasoning distribution.
Visual and textural cues dictate readiness once the chilling period concludes, marked by a thick, scoopable consistency that holds its shape on a spoon without separating. Keeping the container tightly sealed in the refrigerator maintains quality for up to three days before textural degradation begins.
