Make It: Summer Spinach Dip
I admit it - there are summer days when I just have no motivation to cook - all I want to do is munch on something as we relax in the back yard or in front of the fan. It’s those evenings that I’ll make up a bowl of this dip, set it out with French bread and vegetables and dig in. For more than just hot days, though, this dip is also great for groups of people - one recipe serves 2-3 as dinner with bread and raw vegetables or 8-10 as a appetizer dip. Don’t be afraid to make it ahead and let it sit - it actually gets better the longer flavors meld in the fridge.
You’ll need:
1 small package frozen, chopped spinach, or 4 cups fresh, whole spinach leaves
1 can sliced water chestnuts, drained
1 package ranch dressing powder mix
2 cups sour cream
Thaw the frozen, chopped spinach and squeeze out as much of the liquid as possible - or, chop the fresh spinach and wilt in a frying pan over medium heat until it’s limp and soft.
Chop the water chestnuts into small chunks
Combine the spinach, chestnuts, ranch mix, and sour cream in a bowl. Dig in!