In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach. Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
Notes
Water chestnuts. These are a crunchy, aquatic vegetable that grows under water. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-frys.
Knorr vegetable mix. This used to be labeled “soup mix” but Knorr changes their packaging every once in awhile. By the way, the Leek Soup mix can also be used for this dip. (I love Knorr much more than Lipton brand, by the way.)
Frozen chopped spinach. Ordinarily sold in little, brick-shaped packages in the frozen foods section. You can also use fresh spinach—instructions below.
Fresh spinach: To substitute fresh spinach for the frozen spinach, use a pound of fresh spinach leaves for every 10-ounce package of frozen that you need. Cook according to the package directions and squeeze dry in a clean kitchen towel.
Make ahead: For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight.
Artichokes. Artichoke spinach dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe.
Baby shrimp. 1 to 2 cups of baby shrimp, cooked and shelled, make an already great dip even better.
Parmesan cheese. Freshly grated, or the stuff in the green can; a little cheese gives an umami flavor.
Greek yogurt. A good, thick Greek yogurt lightens things up if you’re looking for a healthy spinach dip.
Serve in a bread bowl. Usually people serve this famous spinach dip by spooning it into a scooped-out loaf of bread. Slice off the top of a round, rustic loaf of bread (pumpernickel, sourdough, country white) and hollow it out. Also, hold onto the lid and the inner bread chunks.
PUMPERNICKEL BREAD
Ingredients
- 1 1/4 cups water
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 cups unbleached flour
- 1 cup whole wheat flour
- 2 tablespoons dry milk powder
- 1 tablespoon sugar
- 2 teaspoons caraway seeds
- 3 tablespoons cocoa powder (Hershey's dark)
- 1 teaspoon salt
- 1/4 cup cornmeal + more to coat the bread
- 2 teaspoons active dry yeast
Directions
Place all ingredients in a stand mixer with a dough hook until combined.
Sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal.
Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal.
Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour.
After rising, bake the bread at 350* for 45 minutes.
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