12 Days Until Christmas: Spinach Dip

Cookie exchanges and holiday parties and open houses are in full swing. So, I’m continuing with recipes for entertaining on the Christmas Countdown of recipes. This Spinach Dip recipe is one of those recipes I keep forgetting about. It’s easy to make, tasty and full of flavor, but I just keep forgetting to pull it out when we have friends over.

Creamy Spinach Dip

8 oz. sour cream
1 cup mayonnaise
1/2 tsp. celery seed
1/2 tsp. dill weed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup chopped green onions
2 10-ounce packages frozen spinach, thawed and drained

1 4-ounce can water chestnuts, chopped and drained
3 tbsp. chopped red bell pepper
Salt and pepper

In a medium bowl, whisk together sour cream, mayonnaise, celery seed, dill weed, onion powder, and garlic powder. Stir in onions, spinach, water chestnuts, and peppers. Salt and pepper to taste. Cover and refrigerate for at least one hour to chill and blend flavors.

Stir and serve with tortilla chips, bagel chips, pita bread or chips, whole wheat crackers, or toasted artisan bread chunks.

Tips:

Remove the top and inside of a round loaf of sourdough bread to use as a bowl for this dip. Tear the removed pieces of bread into chunks and lightly toast in a 400°F oven for about 3 to 5 minutes. The toasted bread chunks are perfect for dipping.

For an extra special treat, stir in a 7-ounce can of jumbo lump crabmeat with the spinach.

A dash or two of Tabasco sauce or cayenne pepper adds a nice little kick for those who like it on the spicy side.