
I make awesome spinach dip, I really do. I wasn't going to get all puffed up about it a few years ago when I just started tinkering with spinach dip, but now I really have no choice.
It all started back in my first year, when I was friends with a cheerleader named Cookie (does this sound like the beginning of a porn story?). She had a party for her 23rd birthday and made a spinach dip off of which I could not keep my hands (definitely sounds like the beginning of a porn story). After that party, I became obsessed with spinach dip, and made RSVP decisions based on whether anyone was bringing spinach dip.
By the time second year rolled around, I had discovered Costco spinach dip. It came in two large cylindrical containers shrinkwrapped together and tasted mostly okay. Unfortunately, I got sick of it real quick.
In third year, I started looking for a spinach dip recipe of my own. I tried a few...but some were too sour creamy, some were too mayo-y, some were too spinachy. I wouldn't even touch the cream cheese ones. I don't like cream cheese. And then one day, it happened. I had combined and tweaked all the right combinations of spinach dip recipes and had come up with one that was perfect for me. And it was low-fat too!
But like I said, I wasn't about to get puffed up about it. Some people like more sour cream or fat or whatever in their spinach dip. My own humble concoction was simply one that I loved. Often. But when I started making the dip for gatherings, the rave reviews started pouring in, and my head started getting very puffy (this would be a good time to point out the puffiness of my ass again...insert snarky self-deprecating ass comment here).
But luckily for all of you, I'm not a selfish recipe monster so here, as promised, is my spinach dip recipe. Have fun, Hilda!
Ingredients:
1 package chopped frozen spinach, thawed and drained
1 small can of water chestnuts, drained and chopped
1/3 cup chopped green onion
1 cup non-fat sour cream
2/3 cup low-fat mayo
1 tbsp lemon juice
1/2 tsp seasoning salt
2 tsp dried parsley
Instructions:
Mix it all together and serve with cubed up pumpernickel and crusty italian bread. I like using two kinds of bread to make it look prettier, but you can just go with one if you like.
This recipe is very forgiving, and the measurements are mostly guidelines. I've made it so many times now, I've started eye-balling everything, and as long as the sour cream : mayo ratio is mostly right, everything else falls into place. Presentation in a bread bowl is optional. I stopped doing this because A) after you use the bread for the bowl, there isn't much left for dipping, so you almost have to buy two pumpernickel loaves to have enough bread and B) the bread bowl looks disgusting after people have scooped out all the spinach dip. It's just wet and whiteish all along the inside with bits of drying spinach stuck on it, and it looks like garbage. Some people say that after the dip is gone, their guests will rip up the bread bowl and eat it as well. These people perhaps have raccoons for guests.