It’s New Year’s Eve 2020, which means I’m not only celebrating the end of a rather challenging year (for pretty much the entire world), but I’m doing so with my trusted Spinach dip. For me, Spinach dip is one of those convenient, easy, and tasty things to make that just seem to be a crowd pleaser. I tend to make it on New Year’s Eve most years, and dangnabbit, this is one year where I just want zero uncertainty when I make my comfort food.
I’ve pretty much made Spinach dip every year for New Year’s Eve.
There are just a few ingredients, and the sourdough boule takes center stage. If nothing else, make sure you get a fresh-from-the-bakery round. I usually get mine the day of.
The spinach is great too, but the combination of the creamy spinach with the fresh sourdough is amazing.
Wishing you and yours a Happy New Year for 2021 and better days to come.
Salud!
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Spinach Dip
Ingredients
- 1 tablespoons extra virgin olive oil
- 1/4 cup shallot diced
- 8 ounces canned water chestnuts finely chopped
- 1 1/2 cup sour cream
- 1 cup mayonnaise
- 10 ounces frozen, chopped spinach, thawed
- 4 ounces Knorr vegetable mix package
- 1 sourdough round
Instructions
- Over medium high heat, saute diced shallots in a skillet with a little extra virgin olive oil. Cook for about 3 minutes, or until shallots are translucent.
- Transfer shallots to a medium bowl.
- Add the diced water chestnuts to the bowl with shallots.
- Open the package of thawed frozen spinach and wrap it in a kitchen towel and ring out the excess water. Add the spinach to the bowl.
- Add the sour cream, mayonnaise, and vegetable mix. Mix thoroughly together.
- Cover and refrigerate at for at least two hours or overnight.
- When ready to serve, slice off the top part of the sourdough round. Hollow out the loaf by removing the bread.
- Butter the insides, and spoon in the dip into the round for serving.
- Cut up the bread that was removed from the shell into bite-sized chunks.
- Arrange round and bread on a platter and serve.
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