Spinach Dip Recipe

We often serve this with bread or crackers - and we have also used bread sticks.

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.

Ingredients

1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of dry leek soup mix (we use Knorr)
1 small can water chestnuts - chopped
10 ounces of frozen spinach
1/2 (4 oz) cup shredded cheddar
1 tablespoon good mustard
2 shakes of hot sauce

Directions

Thaw and drain the spinach. Squeeze out all the water and put into a mixing bowl.

Chop the water chestnuts (not in a food processor.) Do this by hand. Add about 1 tablespoon of the liquid from the can with the chestnuts to the spinach.

Combine the rest of the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.

Questions about the Spinach Dip Recipe? Use ASK-a-CATERER for answers to all your party food questions. It’s FREE!!



How about some more Appetizer Recipes?

           Take Me Home to Party Recipes and Ideas!

                    Back to the TOP of Spinach Dip Recipe