The Thanksgiving and Christmas holidays will be here soon and I am looking forward to making this Spinach Dip, which is a tradition on our hor d’oeuvres buffet. I usually make several appetizers to welcome my guests at my holiday feasts, but I must have this dip. For me.
I know you can buy spinach dip year round in just about every market, in plastic containers and from bowls in the deli case. But none of them have the punchy taste I crave in my dip. In fact you may want to start with 1 ½ tablespoons of the Buttermilk Dressing Mix, ascertain your personal seasoning level, then add more to taste. If you like bold flavors the way I do, jump right in with the full recipe amount.
This year I think I’m going to put my Spinach dip in a bread bowl. I’m going to get a La Brea Bakery small country white loaf, cut off the top, pull out the soft inside and fill it right up. Whoa, looks like there is a panzanella salad coming up in my future to use up the extra bread. That is a happy thought. Cheers.
1 cup sour cream
1 cup mayonnaise
1 1/2 – 2 1/2 tablespoons Hidden Valley Buttermilk Ranch Style Dressing Mix
1 package (10 oz) frozen chopped spinach, thawed in water, squeezed very dry, chopped
1 can (8 oz) water chestnuts, drained, dried and chopped
½ cup red bell pepper, ¼-inch dice
1. Combine all ingredients in a medium bowl. Separate the clumps of spinach so it is evenly distributed. Chill.
2. Serve with raw veggies, Wheat Thins or sliced baguette.