The other day, I was writing out all the recipes in my handwritten cookbook and I came across Spinach Dip. Oh yea, I am bringing it back!! I could not get it out of my head – the seasonings, the creaminess – insert Homer drool. I just HAD to make it. Sad part? I couldn’t eat it last night because I made a couple snafus with grocery store purchases and ended up buying higher calorie items. I will defintely be having some during the day today. I bought some thin triscuits to go with them. I have plain and parmesan garlic. I think they will both be good, but since I have been craving the seasoning, I will and just use plain this time. There are 4 cups to eat, so I think I will get a chance to try with the other ones.
Ingredients – I did not use all the sour cream. It just so happened that I had tacos last night and needed some extra. This was the perfect size. I also used more spinach than was called for in the recipe. My coworker made this a while ago and the proportion of spinach to creamy dipness was way out of wack. I bought a 2 pound bag of spinach instead of the brick. With what was lost when squeezing dry, it was the perfect amount. I hate water chestnuts, so they were out. As for the green onion? I didn’t think they were necessary.
Yep – that’s it. I cannot wait to have it. I will stress that the refrigeration time in the recipe is key – it gives the time enough for all the flavors to blend. It was a huge difference from when I first mixed it to later last night when I tasted. I am bringing it into work to share. I still hope to have enough to last the rest of the week and possibly over the weekend. I may separate some and keep it home to ensure this 🙂 Hey – at least I am sharing, I should be able to keep some of my own!!