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.
Ingredients:
  • 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
Directions:
  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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