Spinach dip in a sourdough bread bowl was the party food of my youth – easy to make and deliciously rich. Now I like to make it without the Knorr’s soup mix, which has MSG and a bunch of other additives, and I lighten it up with Greek yogurt in place of sour cream.
- 1 1/2 cups Greek yogurt (or sour cream)
- 3/4 cup mayonnaise
- 1 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup chopped scallions
- 1 8-ounce can water chestnuts, drained and chopped finely
- 1 16-ounce package frozen chopped spinach, thawed and squeezed of excess moisture
- In a large bowl, add greek yogurt, mayonnaise, onion powder, paprika, garlic powder, salt and pepper. Mix well.
- Make sure you squeeze spinach well to rid of excess water. Add spinach to bowl along with chopped scallions, chopped water chestnuts and Worcestershire sauce. Chill before serving to allow dip to absorb flavors.
- Serve California-style with sourdough bread cubes or whatever bread/crackers you prefer.
- If you have time, you can thaw frozen spinach in a colander in the sink. Otherwise, microwave on half-power to defrost without cooking.
- Frozen chopped spinach is very convenient here – already cooked, cut and cold – but if you want to use fresh spinach, blanch the leaves first, then cool, then chop. As with the frozen spinach, make sure you squeeze out all excess water before you add it to the dip. Spinach cooks down a great deal, so you may need 2 1/2 pounds of fresh to equal one pound of frozen.
Here’s a link back to the post and pictures.