While I was in North Carolina recently, a friend of mine reintroduced to me to the wonder that is cold spinach dip. Between the two of us we polished off nearly a whole container along with some pita chips and more wine than two people should ever consume in one evening.
After returning to Maryland I was still craving it, but wasn’t interested in all of the preservatives in the store bought dips. A little tinkering and I had exactly what I wanted. Make sure you really get all of that liquid out of the spinach or sauté some fresh. You’ll have a gross, soggy mess on your hands if you don’t.
Also, use the flat of your knife to turn the minced garlic and the salt into a paste, it will incorporate much more thoroughly and you won’t run the change of biting into a hunk of raw garlic. Just mince the garlic, sprinkle the salt over it, and scrape the salt into the garlic with the flat of the blade. It’ll turn into a paste after about 15 seconds of scraping.
Sadly, the bad news is that making this dip means you will eat it. All of it. Possibly in one sitting.
Spinach Dip
1 cup light mayonnaise
1 cup light sour cream
10 oz frozen spinach, thawed, squeezed of all excess liquid, and chopped
½ cup water chestnuts, diced
1 garlic clove, minced
Kosher salt, to taste
Mix all ingredients together and chill for at least 1 hour before serving.
