This dip is high on the list of dips we make for parties. Even though it may not sound the tastiest (with a packet of spinach in it) – it really is quite lovely. Even those who don’t like spinach will go back to more!
The dip can be served in a number of ways, with some Lebanese bread (which has been spread with a herb butter, cooked in the oven and then chopped up to biscuit size). Alternatively, you can scoop out cob of bread and serve the dip in the middle, with friends and family tearing off edges of the cob and dipping it into the dip. You can also heat the dip up in the cob for a few minutes in the oven.
And what’s even better is it can be made the night before, so it firms up a bit in the fridge. I love being able to have things organised – it takes out a lot of the hassle and stress which could have been felt on the party date, if you had to prepare everything that morning.
On another note – I can’t believe how busy this year has been (and is)!! I have weekends booked up until late April, with a heap of big birthdays, weddings, hen’s nights, the taste of Sydney (Thursday-Sunday, in case you haven’t heard), Easter, ANZAC day and a quick visit to Melbourne for a French cake cooking class (very exciting!!).
Spinach and Sour Cream Dip
Recipe source unknown (possibly a friend of a friend of the family?)
1 box (250g) finely chopped frozen spinach – thawed then excess water squeezed out with hands or a sieve.
1 carton (300g) sour cream
½ cup grated cheese
1 packet spring vegetable soup mix (Continental brand – we found this is nicer than some other brands)
2-3 tablespoons mayonnaise
1 small packet pine nuts (toasted) (optional)
Mix ingredients together, sprinkle pine nuts on top. Serve in a cob or on Pita/Lebanese bread.
Better made the day before and the dip stored in the fridge (but scooped into the cob just before serving).
Print This Post