Now, my basic recipe for cold spinach dip. Most spinach dip you can buy at the store is so light on the spinach that it seems like you are putting just a blob of mayo on your cracker. I like my spinach dip to actually have some spinach in it, and since it is so damn easy to make, I always make my own instead of buying it.
I really like the crunch of water chestnuts in this dip. Adding chopped green onion, a kick of hot peppers, or fresh dill can make a nice variation.
1 (10 oz.) package frozen spinach, thawed and very well drained
1/2 c real mayo
1 tbsp milk or cream
1/3 c water chestnuts (canned), drained, chopped
1/4 tsp each salt, black pepper, and crushed red pepper
Stir everything together well and season to taste. Add more mayo for a creamier dip; add more milk for a thinner dip.
If you want to use fresh baby spinach for the dip instead of frozen, you can sautee chopped fresh spinach in a little butter or oil, tossing until the spinach is wilted. Just be sure to let it cool before using in the recipe.
I love cold spinach dip with water crackers, but like the hot version, it goes well on just about anything.
Happy Holiday eating!
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