Ingredients:

  • 16 oz sour cream
  • 1 cup mayonnaise
  • 1.4 oz Knorr Vegetable recipe mix
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 8 oz canned water chestnuts, drained and finely diced
  • 3 green onions, finely chopped
  • 0.5 tsp black pepper

Instructions:

  1. Thaw the spinach. Place the frozen spinach in a bowl at room temperature or use the defrost setting on your microwave.
  2. Squeeze the moisture. Wrap the thawed spinach in a clean kitchen towel and twist it over the sink until no more water drips out. Note: This is the most important step for a thick dip.
  3. Prepare the chestnuts. Drain the canned water chestnuts and dice them into tiny, uniform cubes.
  4. Combine the bases. Whisk the 16 oz sour cream and 1 cup mayo in a large bowl until completely smooth.
  5. Add the seasoning. Stir in the 1.4 oz vegetable mix and 0.5 tsp black pepper.
  6. Incorporate the greens. Fold in the dry spinach and the chopped green onions until the spinach is evenly distributed. Note: Break up any large clumps of spinach with your fingers.
  7. Fold in the crunch. Add the diced water chestnuts and give it one final, gentle mix.
  8. Chill the mixture. Cover the bowl tightly and refrigerate for at least 2 hours.
  9. Final stir. Before serving, give it a quick stir to redistribute any settled juices.
  10. Taste and adjust. If you want more bite, add an extra sprinkle of black pepper or a dash of hot sauce.