When I graduated from high school in the early ’60’s I went right on to college at our local University, but by the end of my first year I met the person I thought was the man of my dreams and dropped out of school to get married…most of my friends did exactly the same thing… and it was considered perfectly normal for a girl to give up her dreams so her man could accomplish his. During the next 15 years I had three darling children that kept me busy but I grew increasingly sad that I hadn’t finished my education so on New Year’s Day, 1979, I decided to return to school to get my degree. As I’m sure many of you know, going to school and raising a family can be overwhelming, but I was fortunate to meet a great group of friends who happened to love cooking as much as I did. We formed a gourmet dinner group that met regularly and every month selected recipes from Bon Appetit, Gourmet Magazine and whatever other sources were available and we went crazy in the kitchen. I had a growing family and entertained a lot so it was always a challenge to create something special. There were no computers back then so I assembled notebooks of what I considered the best recipes. It’s fun to pull them out of the closet every once in a while, especially at holiday time, and reminisce about those fun, creative, busy, exhausting days.
Dinner with the gourmet group always included appetizers of some kind, and one of the most popular back in “the day” was KNORR SPINACH DIP. The recipe appeared on their Vegetable Soup Mix packages in the late 1970’s…I think…maybe earlier. Have you ever tried this dip? If you make it for a holiday party I can guarantee that you will have people asking for the recipe…it’s that good. It couldn’t be easier to make: chopped spinach, water chestnuts, sour cream and mayo, and a package of Knorr Vegetable Soup Mix. Some current recipes include chopped green onions, but the original didn’t. If you are thinking…”Why doesn’t she make this from scratch”…I assure you I have tried and it just doesn’t turn out the same. The herb and spice blend in the mix adds great flavor that I just can’t duplicate. If you have time make it a day ahead so the flavors can blend.
The classic way to serve this dip is in a toasted bread bowl. Hollow out the bread, brush with olive oil and toast in a 350 degree oven for about 10 minutes until nicely browned. Serve with toasted baguette slices. Salty pretzel chips are also a delicious … carrot and celery sticks are good too. I’ll be sharing more of my favorite recipes from the ’70 and ’80’s as we go through the holiday season. I would have sworn that I posted many of these recipes in the past but it seems I didn’t…and it’s about time I did.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
Thank you, Michael Lee, for being such a gracious “Hostess with the Mostess.”
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1-1/2 cups sour cream
- 1 cup mayonnaise
- 1 package Knorr Vegetable Soup Mix
- 1 can (8 ounces) water chestnuts, finely chopped
- 3 green onions, finely chopped (optional)
- Squeeze as much liquid out of the thawed spinach as you can until it feels dry.
- In a medium bowl stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate at least 2 hours and preferably overnight.
- Serve with bread, crackers or raw vegetables.
- Makes 3 cups