Spinach Dip Perfection
Ready to elevate your appetizer game? Discover how to make an amazing spinach dip that will be the star of any occasion! Whether you're entertaining guests or bringing a dish to a party, this recipe is your trustworthy go-to for a perfect result every time. Welcome to stress-free deliciousness at All on a Postage Stamp: City Homesteading!
A classic, perfected
Looking for a spinach dip recipe that delivers perfect results every single time? You've found it! This isn't about reinventing the wheel; it's about providing you with a classic recipe that removes all the guesswork. No more wondering if it will turn out right, this recipe is foolproof and ready for anyone who wants to create an appetizer that will get them invited back!
Easy to make, easy to serve
This spinach dip is not only incredibly delicious but also super easy to prepare. Better yet, you can make it ahead of time, making it perfect for busy hosts and hostesses. Simply whip it up in advance, and it's ready to go when your guests arrive! Serve with an assortment of your favourite dippers, such as crusty bread, an array of crackers, and a colourful selection of fresh veggies.
Perfect every time
What makes this spinach dip so special? It's the reliability. In a world of complex recipes and unpredictable outcomes, this recipe stands firm as a dependable, perfect-every-time option. So, ditch the recipe roulette and embrace the certainty of a spinach dip that will impress every time. Enjoy the peace of mind and the delicious results!
Spinach Dip
Serves about 20 guests
Ingredients
2 Packages (300g each) frozen chopped spinach, thawed and squeezed dried
2 cups Mayonnaise, I use Hellmann's or Kirkland Brand
2 cups Sour Cream
1 Package (40g) Vegetable Soup Mix. I use the Knorr brand
2 cans sliced water chestnuts (optional, but adds a nice crunch)
1 bunch green onions, sliced
1 Pumpernickel loaf
1 Sourdough Loaf
Parsley for garnish, optional
In a large bowl, thoughly combine squeeze dried spinach, mayonnaise, sour cream, vegetable soup mix, water chestnuts if using, and green onions together until well blended. Cover and refrigerate for several hours or overnight to allow the flavours to develop and the dried vegetables in the soup mix to rehydrate.
Before serving, transfer the dip to a serving bowl and garnish with fresh parsley. Serve with chunks of pumpernickel bread, sourdough bread, assorted crackers, and fresh vegetables for dipping.