On St. Patrick’s Day, complete your table with a delectable green spinach dip, served with “gold coin” crackers. This dish will be a hit at your St. Patrick’s Day party—or at on any occasion!
What You Need:
10 ounce package of frozen, chopped spinach
8 ounces sliced water chestnuts, drained and chopped
1 package dried leek soup mix
1 cup mayonnaise; use 3/4 cup if you are not using a bread bowl
16 ounces light sour cream; use a little less if you are not using a bread bowl
4 green onions, chopped
1 clove garlic, minced
1/2 teaspoon fresh lemon juice
Round crackers
Assorted vegetables such as carrots, cucumbers, zucchini, blanched broccoli
Round loaf of sourdough bread (optional)
What You Do:
- Read the thawing directions on the spinach package; follow accordingly.
- While the spinach is thawing, prepare the rest of the dip. In a large bowl, combine the water chestnuts, leek soup mix, mayonnaise, sour cream, green onions, garlic, and lemon juice.
- Give the spinach a few really good squeezes, by the handful, to drain as much of the liquid as possible. Stir it in with the rest of the ingredients in the bowl.
- Cover with plastic wrap and refrigerate for at least six hours, or overnight, to allow the flavors to combine.
- When you are ready to serve the dip, either pour it into a regular bowl or hollow out a round loaf of bread and use that as your bowl.
- Present it with assorted round crackers—your “gold coins”—and your favorite veggies for dipping.