Recipe by WALNUT
"Water chestnuts add a delightful twist to this chilled spinach dip. Serve with wheat crackers or rye bread. I hope you will enjoy this. My family loves it!"
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1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (16 ounce) container
dry vegetable soup mix
1 (8 ounce) can
water chestnuts, drained and chopped
green onions, chopped
For some reason, I did not have high hopes for this recipe. But I was wrong! This is simple, QUICK, delicious, and CHEAP! All things that I love!!
I followed the recipe exactly as-is. I used Knorr Vegetable Soup Mix. MMMM!
It does not have to set very long for the flavors to marry. I was worried that the green onions would make it too oniony. They did not! In fact I wished I'd added more. They're great chopped in big pieces. I put it all in a pumpernickel round, and served it with the cut up pieces of pumpernickel, as well as some sliced french bread that I drizzled olive oil over, sprinkled with salt and pepper, and toasted in the oven very lightly. I also served it with tortilla chips. It was all delicious, and this is something I'm DEFINITELY adopting as my new never-fail. So cool!
Edit 3-5-08: I started doubling the spinach, and like it even more that way! Makes it more of the typical consistency I was used to. Also, I tried it with the Knorr Leek Soup instead of their vegetable, and didn't care for it, so it may be an acquired taste. I'm going to stick w/the vegetable.
Very easy! BUT I would certainly reduce the mayo and sour cream. I used about half of what was called for and it was plenty creamy!!
Love this recipe!! One of the few that I leave as is. It's been a Christmas tradition in my house for as long as I can remember. We also serve it in a hollowed out king's hawaiian bread. The bread's sweet flavors work well with the dip. One hint so you don't end up with soggy bread is to hollow out the bread so that it perfectly fits a paper or plastic bowl and then stick the bowl in the bread and fill with dip. This way you'll be able to save the dip and the bread when the party is over.
Spinach dip has been a long time family favorite at our house. Not everyone here likes water chesnuts though so I leave them out. The dip tastes just as great! Also, we used regular chopped yellow onions...just as good! Another hint, you don't just want to drain the spinach, it works best if you actually "squeeze" the excess water out of it as well.
The recipe is wonderful! AND by the way, you can replace the chestnut with Jicama! Wonderful taste with the same crunch and feel as chestnuts with a better taste, or at least to me...and I reduced the sour cream down to 8 oz./1cup to be the same amount as the mayo...OPTIONAL --- Add 3 pounds of chopped cooked (we use grilled) chicken breast and two handfuls of chopped dried cranberries and you will have some of the best chicken salad EVER!
I served this at a baby shower with Hawaiian bread and the bowl was emptied in a hurry!
This is my favorite appetizer recipe! I prefer to make it with the Leek soup mix instead of the Vegetable mix and also add a minced garlic clove. For best results I make it the night before and refrigerate overnight to help the flavors meld. Everyone is always asking me to bring it to parties and it disappears every time. I usually buy sliced sour dough bread and cut it into bite-size pieces to eat it with and serve it in a sour dough bread bowl.
I have made this for years. Key is to squeeze out the spinach until it screams. The tradition in this region is to hollow out a loaf of sweet Hawian bread, put the dip in the hollow; slice the bread you removed into small rectangles and use as dippers. mmmmmmm....scrumptious.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Dip with Water Chestnuts
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 51
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