Saturday, December 1, 2012

Popeye Dip

This is my friend Marianna's twist on a simple, easy to fix appetizer.  She sautés the red onion and it gives this dip a wonderful flavor.  Thanks for the tip, Marianna.
  • 1 box chopped spinach, frozen
  • 1 can water chestnuts, sliced 
  • 1 red onion, finely chopped
  • ¼ C (½ stick) butter
  • ½ C. mayonnaise
  • 1 C. (8oz.) sour cream
  • 1 envelope Knorr or Lipton vegetable soup mix
  1. Cook spinach as directed on box and drain.
  2. Squeeze the excess water out of the spinach and dry with paper towels.
  3. Sauté onions in butter over medium-low heat until soft, about 10 minutes.
  4. Chop the water chestnuts into small pieces.
  5. Add each of the ingredients to a medium bowl and mix well.
  6. Refrigerate for several hours before serving.
  7. Serve with tortilla chips.
Tips and Tricks:
  • I like the Restaurant style Tostitos tortilla chips with this dip.
  • I use an egg slicer to chop the water chestnuts into thinner slices.
  • I use light sour cream.

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