I am a lover of spinach dip. And I mean all spinach dip. Houston's, the upscale chain restaurant, lays claim to the holy grail of recipes, and I have spent many sleepless nights researching Copycats. I have a friend who once participated in their management program—all she would admit to was fresh spinach and really good Parmesan. I was eventually brave enough to attempt a version of my own. It was delicious. But Houston's it was not.
Then there's Publix brand spinach dip, found in the deli section. It has been to countless parties with me and there's never a bite left. It's not often that I admit kitchen defeat, especially by a supermarket, but they really just do it better. (Oh boy, that was hard to admit.) I went to pick up a container before work just last week; apparently so did every other Atlantan, since they were all sold out. I resorted to the lowly spinach-artichoke. I sulked all the way out of the store, and continued sulking well into my shift.
Lastly there's Knorr spinach dip, made by dumping a package of powdery ingredients, half of which I can't even pronounce, into a mountain of mayonnaise and sour cream. I don't usually blog recipes that come from a box—although I'm perfectly content enjoying them on occasion—but hot dang, it's a classic too good not to share. (Not to mention I grew up eating it, so it's got that extra nostalgia factor for me.) You may have even made this dip at some point, or at least tasted it a time or two, but here's a friendly reminder to put it back on the top of your favorite's list. It's always at the top of mine.
Source: Knorr Vegetable Recipe Mix
Yields: 4 cups
This dip is perfect just the way it is; there's no need to veer from the back of the package. (I did consider making the herb mix from scratch, but then I figured I should leave well enough alone.) l recently decided if it's so delicious cold, it must be pretty amazing hot, too. I divided a single batch between two mini cast iron skillets. I mixed shredded mozzarella into one skillet and sprinkled some more on top, and baked it until it was oozing and golden. It was pure baked spinach dip bliss.
1 (10 ounce) package frozen spinach
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 (8 ounce) can water chestnuts, drained and chopped
For chilled spinach dip: Cook spinach according to package directions. Drain and squeeze out excess water with paper towels until dry. Combine spinach, sour cream, mayonnaise, vegetable mix, and water chestnuts. Stir until completely combined and chill for at least 2 hours. Serve with pita chips, toasted crostini, and crudités.
For baked spinach dip: Preheat oven 350 degrees. Stir a large handful of shredded mozzarella cheese into the prepared dip and pour into an oven proof baking dish. Sprinkle the top with additional mozzarella, to taste. Bake for 30 - 35 minutes, until cheese is melted and golden brown. Let cool for a few minutes before serving. Serve with tortilla chips, salsa, and sour cream