This dip is truly addictive. I made it for New Years Eve last night and the only detractors were the people who were upset that they couldn’t stop eating it. It is remarkably simple to make, and with a few healthier shortcuts, isn’t quite as unhealthy as some of the other dips out there! A fresh taste, fast preparation, and ingredients that won’t break the bank – you can’t ask for much more than that! It can be served with sliced cucumbers, wheat crackers, or even in a bread bowl or with sliced sourdough.
Time: 15 minutes
Yield: 12 servings
1 cup low fat mayonnaise
2 cups low fat sour cream
20g (3 tsp) dry onion soup mix
120g (about 4 oz) water chestnuts, chopped finely
1 package frozen chopped spinach, thawed & squeezed as dry as possible
1/3 of a carrot, shredded (optional)
salt and pepper to taste
1. If the frozen spinach has big pieces of spinach, chop it more finely before adding to a big bowl. Otherwise the dip will be stringy.
2. Mix together all ingredients in a bowl and season with salt/pepper to taste.
3. Refrigerate for at least 2 hours or more for the dip to solidify before serving.
4. Serve with: little slices of sourdough bread (or I’ve seen this served in a bread bowl), wheat crackers, or slices of cucumber. (I’d stay away from the stronger flavored vegetables for dipping, as it overwhelms the taste of the dip.)