This spinach dip is amazing. It reminds me a bit of Green Mill’s Spinach Dip, only better!
16 ounces sour cream
1 cup real mayo, a little more if you like it creamy
1 package dried Knorr vegetable soup mix
1 tablespoon (4-6 cloves) minced fresh or jarred garlic
1 teaspoon red pepper flakes
A couple shakes of seasoning salt
A couple shakes of black pepper
1 8 ounce can water chestnuts drained and chopped
2 Roma tomatoes, gutted and diced
2 10 ounce packages frozen spinach, thawed
4 green onions
Combine the sour cream and mayo until it’s the same color (sounds stupid, but if you don’t mix it first it will be more difficult in the long run). Add the soup mix, garlic, red and black pepper, and salt and mix. Chop water chestnuts and mix in. Set aside.
~On a side note, I found this awesome chopper bowl on EBay years ago. Someone makes them in Alaska, and it’s so easy to chop smaller things with!
Place your thawed spinach on a clean dish towel and wring until all the liquid has been removed. Make sure you really wring it out well or your dip will turn green and watery. You’ll want to use an old or dark colored dish towel because it will turn it green.
The spinach should be compact and quite dry. Pull apart and mix into mayo mixture a bit at a time.
Mix in one of the tomatoes and two green onions. Garnish with the remaining onion and tomato. Refrigerate at least 3 hours, preferably overnight. Serve with French bread or crackers.