Spinach Dip

 

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Makes about 3 to 4 cups

Spinach Dip is one of the few things made from prepackaged ingredients that I think is really good.  I mean, REALLY good, and it’s perfect for a picnic.  It will keep relatively well, so don’t be afraid to make up a batch, keep it in a covered container and use it as needed over a several day period. 

½ a 10-ounce package of frozen chopped spinach, thawed and well drained
1, 16-ounce carton of sour cream
1 cup of mayonnaise
½ cup grated fresh Parmesan cheese
1, 1.8-ounce package dry leek soup mix
1, 4-ounce can of water chestnuts, drained and chopped small
1 or 2 green onions, chopped small, including most of the greens
About 1 tablespoon each, minced fresh parsley, dill weed and tarragon
Fresh coarse ground black pepper to taste

Thaw the spinach, drain and press out any excess moisture.  You may do this by laying it on a clean tea towel, rolling up the towel and gently twisting.  Place the thoroughly drained spinach on a cutting board and chop small.  Put into a bowl with remaining ingredients mix well.  Cover and refrigerate until needed.  Serve in a bowl surrounded by thin slices of baguette or cut vegetables.  For an elegant touch, serve in a hollowed out round loaf of French bread.  Put the bread removed from the center of the loaf in a basket to use for dipping.

 

 

 

This space available for advertising.

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann