Tuesday, December 20, 2011


There are many versions of this dip on the internet.  I tried all of them.  This is my favorite.  It has cream cheese in it which gives it a special flavour.  For new years or Christmas parties, this is a very good option... I had a small get together this time so I served with crackers, but  for a bigger party, the best way to serve it inside a hollowed round pumpernickel bread.  You can serve the carved out pieces on the side.  Most important part of this recipe is that it must be done a day ahead and sit in the refregirator over night.

1 package frozen spinach (300 gr)
   OR 400 gr. fresh spinach cooked in a little bit oil in a wok/frying pan
1 package cream cheese (250 gr)
1 cup sour cream
1 cup mayonnaise
1 package Knorr swiss vegetable or herbal soup mix.
   (I find a whole package too much for salt content and use only 1/2 package)
  • If you are using fresh spinach, wash and clean the spinach and cut into small pieces.  Stir fry in a little bit of oil.  This only takes a couple of minutes.  Let it cool.  I prefer freshly cooked spinach.  Stores sell fully washed spinach in bags which work really well for this recipe.
  • If you are using frozen spinach, make sure it is defrosted and fully dry before using in this recipe
  • Mix together all except soup mix in a food processor.  Add the soup mix a little at a time to find the desired salt content.  As I outlined in the ingredients section, I find a whole package is too much to use.
  • Cover and let it sit in the fridge over night
  • When it is time to serve, carve out the bread and fill with this dip.  Put pieces of the bread on the side for dipping.  You can use other vegetables for this dip as well like carrots or celery.

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