A classic 1980s party dip.
Auntie Betty-Lou used to make this spinach dip and it is now Ann’s favourite version to make and is always a hit no matter where we take and serve it! We make this for most holidays or family gatherings.
Ingredients
- 1 (300 g) package frozen chopped spinach
- 1 package Knorr vegetable soup mix
- 1¼ cups sour cream
- 1¼ cups Hellmann’s mayonnaise
- 1 (227 ml) can water chestnuts, finely chopped
- black pepper
- sourdough, crackers, or other dip vehicle
Method
Thaw the spinach overnight in the fridge. Squeeze out the water; if it’s not completely thawed, run it under cold water first.
Chop the spinach and combine it with the soup mix, sour cream, mayo, and water chestnuts. Add black pepper to taste and stir well.
Rest in the fridge, ideally for 24 hours before serving.