Cook’s Notes: This dip is great served with jicama slices, carrots, cucumbers, celery, red pepper strips, and crackers. It looks beautiful in a bread bowl.
10 oz frozen chopped spinach, thawed and squeezed dry
16 oz sour cream (or 12 oz sour cream and 4 oz mayo)
1.4 oz package Knorr’s vegetable soup and dip mix (or 1 Tbsp fresh dill and 1/2 cup packed fresh parsley)
8 oz can water chestnuts, drained and chopped
3 green onions, chopped and sautéed with 2 tsp minced garlic
1/2 red bell pepper, diced fine
2 Tbsp lemon juice
1/4 tsp hot sauce
Salt and pepper to taste
1/4 cup grated Parmesan cheese
In medium bowl, combine spinach, sour cream (optional mayonnaise), soup mix (or fresh herbs), and veggies. Cover and chill 2 hours to blend flavors. Stir before serving. Top with the grated Parmesan.
Source: Family recipe adapted from several sources, including Knorr’s; Everyday Food; and The Quick Recipe by the editors of Cook’s Illustrated (Boston Common Press, 2003).