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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Your ordinary spinach dip is usually kind of bland. This recipe gives a little kick. Once I tried it I never went back to my other recipe, you will be sure to get raves on this. You can tone it down a little but I don't recommend it. Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1 tablespoon instant bouillon granules |
1 tablespoon lemon juice (i used the reconstituted type) |
1/2 cup mayonnaise |
1/4 cup sour cream |
1/2 teaspoon dried dill weed |
1/4 cup finely diced onion |
1/4 teaspoon tabasco sauce (hot sauce) |
1 1/4 teaspoons white pepper |
1 (8 ounce) can water chestnuts, drained and chopped fine |
Directions:
1. Thaw and drain spinach.
2. Squeeze as dry as possible, set aside.
3. In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts.
4. Stir in lemon and bouillon mixture.
5. Stir in spinach and mix well.
6. Pour into non-metal container and refrigerate until ready to use.
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