By Kelly Bogard
Sometimes it’s all about making the right snack. Take dips, for instance. Some are strictly veggies, while others are rich and creamy. Some are hot. Some are cold. I’m happy as long as it has lots of flavor, lots of color and lots of yummy ingredients.
Spinach is one of my go-to dips. Add onion and garlic and you can’t go wrong. Don’t forget the cheese! Trust me on this one. It makes it just a bit creamier.
For Back to Basics: Spinach Dip, you will need…
5 cups spinach, washed and chopped
3 cloves garlic, minced
½ medium yellow onion, chopped
4 oz. water chestnuts, chopped
2 tsp. olive oil
1 cup Mozzarella cheese
1 cup sour cream
1 cup mayonnaise
Salt and pepper to taste
I love this recipe for tailgating or for an impromptu dinner with friends. There’s always enough to share and it’s so quick to make.
Once the onion and garlic is browned, slowly add spinach. Let it wilt before adding more. Continue until all the spinach is mixed with the other veggies and wilted. Season again as needed. Stir in the cheese and set aside to cool.
I love to eat this with a good multigrain cracker or crusty bread, if you feel like getting fancy. It’s super simple and ready to go for your next gathering. From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Spinach Dip
Summary: Creamy vegetable party dip
- 5 cups spinach, washed and chopped
- 3 cloves garlic, minced
- ½ medium yellow onion, chopped
- 4 oz. water chestnuts, chopped
- 2 tsp. olive oil
- 1 cup Mozzarella cheese
- 1 cup sour cream
- 1 cup mayonnaise
- Salt and pepper to taste
- Heat oil in pan over medium heat.
- Add onion and garlic to caramelize.
- Add spinach a little at a time until all is wilted down.
- Remove from heat and stir in the cheese. Let cool.
- In a separate bowl, mix together sour cream and mayonnaise.
- Add in the cooked spinach and water chestnuts.
- Chill prior to serving.
- Serve with crackers or bread.
Cooking time (duration): 0 hour(s), 15 minutes
Number of servings (yield): 8-10