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Mike Riehls

Spinach dip to serve at Sundays pigskin party


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The big game on Sunday deserves a big-flavored dip. photo by Virginia O. McCoy.

January 30, 2014
Super Bowl Sunday. The annual reunion of beer, chili, chips and dips (and I don't mean your friends). This year I'm serving it all.

My choice of dip? Spinach. Spinach dip prepared with fresh (raw) baby spinach instead of frozen or cooked. My sister-in-law, Jessie, makes it this way.


Chocked full of flavor, this yummy dip will pair with chips, crackers or raw veggies.

Fresh Baby Spinach Dip

1 - 8 oz. block cream cheese, softened

3/4 cup mayonnaise

1 package Knorr vegetable soup (recipe) mix

1 - 8 oz. can sliced water chestnuts, roughly chopped

1/3 cup finely chopped onion (red or white)

1 - 6 oz. bag fresh baby spinach, roughly chopped

In a large bowl, cream together softened cream cheese with mayonnaise. Add Knorr recipe mix and stir well to combine. Stir in water chestnuts and onion. Mix well.

Lastly, add spinach (a bit at a time) and fold and stir until well incorporated. Cover tightly and refrigerate for a couple of hours or longer until ready to serve.

You'll immediately pick up on the raw spinach in this take on what's become a popular party food. Easy to assemble and way, way better than the store bought stuff.

Perfect for the vegetarians at this year's Super Pigskin party.


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