Ingredients:

  • 1 package (1.4 oz) Knorr Vegetable recipe mix
  • 16 oz full-fat sour cream
  • 1 cup real mayonnaise
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 8 oz water chestnuts, drained and finely minced
  • 3 large green onions, thinly sliced

Instructions:

  1. Thaw the spinach. Place the 10 oz package in a bowl of warm water for 15 minutes. Note: Never use the microwave to thaw as it can cook the spinach and turn it mushy.
  2. Squeeze the spinach. Use a kitchen towel or potato ricer to wring out every drop of green liquid. The spinach should be bone dry and flaky.
  3. Combine dairy base. Whisk 16 oz sour cream and 1 cup mayonnaise in a large bowl until completely smooth and velvety.
  4. Add flavor packet. Sprinkle the 1.4 oz Knorr Vegetable recipe mix over the dairy. Note: Stir gently to avoid creating air bubbles in the cream.
  5. Prep the crunch. Drain the 8 oz water chestnuts and mince them into 1/8 inch pieces.
  6. Slice the onions. Cut 3 green onions into very thin rounds, using both the white and green parts.
  7. Fold ingredients. Add the dry spinach, water chestnuts, and onions to the bowl.
  8. Incorporate gently. Use a spatula to fold everything together until the green flecks are evenly distributed.
  9. Chill and set. Cover tightly and refrigerate for 30 minutes. This is the most important step for rehydrating the dried vegetables.
  10. Final stir. Give it one last mix before transferring to your serving vessel.