One of my favorite dips/spreads that I don't indulge in very often is spinach dip.
Way back when, I posted my version that I usually make around holidays--the traditional one that we all make, with sour cream, mayo, frozen chopped spinach, dry soup mix, and water chestnuts. I love the stuff, even though I'm not much for just plain old spinach. I usually make it around a holiday, any holiday, to take to a family dinner or church supper, because I'm the only one in my immediate household who eats it. (They tend to turn their nose up at things that have a certain look, or has ingredients they think they may not like. It's their loss!) At any rate, I usually only make it to take it.
Not long ago, though, I decided to try a semi-homemade version that an acquaintance had brought to a church dinner, and who willingly shared her "secret recipe" with me. It has only two ingredients, and while it makes enough, it doesn't make a huge bowl that I have to eat on for a week.
- Pre-made Creamy Spinach Dip (pretend you can't tell I ate some straight from the jar--just to taste test for comparison, you understand)
- 8 oz pkg cream cheese
Soften the cream cheese, and mix well with the bought spinach dip. That's it.
Like all dips, it gets better as it sits and the flavors combine. The cream cheese makes it thicker than regular spinach dip, so you may want to let it sit out and soften a bit before serving, especially if you're serving it with chips, but the texture makes it a perfect spread to have with crackers.
This version is so tasty, I think I may add a chunk of cream cheese the next time I make the regular version, too, just to see how it turns out. Face it, anything with sour cream and cream cheese in it can't be bad!
This post is linked to:
Meatless Monday at My Sweet and Savory
Foodie Friday at Designs by Gollum
Until next time, good (un)cooking, and good eating!