Spinach Dip
Recipe submitted by AU3
An excellent starter for any gettogether. Everyone who tries it raves about it and always asks for the recipe.It is a moorish mixture of creaminess and crunch (from the waterchestnuts).We serve it in a scooped out cob loaf with bread pieces or in a bowl with carrot and celery sticks. It is soooo easy to prepare and always makes an impression.
Ingredients
- 1 round cob loaf
- 2 bread sticks
- 300ml sour cream
- 300ml of mayonaise
- 1 pkt dry spring onion soup mix
- 1 250g pkt of frozen spinach
- 1 250g can of water chestnuts
- if using the no bread presentation
- carrot sticks
- celery sticks
Method
- 1.Cook spinach according to directions on the packet. Cool completely.
- 2.Chop water chestnuts into reasonably small pieces.We want the feeling of something crunchy not bite size.
- 3.Mix together sour cream , mayonaise , chestnuts, soup mix and cold spinach.
- 4.Refrigerate until ready to use then
- 5.Scoop out cob loaf - do not discard filling cut into chunks
- 6.Slice bread sticks into 1 to 2 cm thickness.
- 7.Put cob in centre of large tray/plate , pour dip into cob , arrange bread around the cob and serve.Yummy!
Notes & Tips
I usually prepare this ahead of time and have the dip in a container in the fridge and the cob and bread sticks cut up and placed into plastic bags to keep them fresh.Then when ready it is just a matter of pour in the dip, put out the bread bits and eat!! Easy as!! Oh and we use praise traditional mayonaise for its smooth creaminess.
