Thursday, October 29, 2009
I love to get Trader Joe's brand of spinach dip. It's been a while since I've gotten it and I've been craving for some for quite sometime now. It just so happens that I had bought a bundle of fresh spinach from farmer's market, so this gave me the push to try making my own. Have I mentioned that I love spinach dip? I like to snack on it as a sandwich between some slices of toast or with some crackers.
It's a simple recipe. A lot that I have seen use mayo and sour cream. I used some plain yogurt instead of sour cream for mine. The rest of the ingredients are pretty straight forward. Mayo, water chestnuts, some dry herbs and fresh chopped spinach. You can use frozen, too. The key to this is to let it sit. Like you would for coleslaw. It's to help blend all the flavors together and really let marinate the spinach well. You want every sing nook and cranny of the spinach to really be fused with the flavors of the herbs, mayo and yogurt. It's definitely worth the wait. Trust me because the taste is amazing. Serve it on some bread or crackers. Perfect for parties and gatherings.
Makes roughly 4 cups.
1 lb fresh spinach or 1 pack frozen (rinsed and squeezed of excess water)
1 c light mayo
1 c plain greek yogurt
1small can water chestnuts (drained well and roughly chopped)
1 dry parsley
1/2 tsp dry oregano
1/2 tsp dry basil
1/2 tsp garlic powder
Combine all ingredients together. Chill in the fridge for at least an hour before serving. Best if made ahead of time.