Yeah, I know what you’re thinking. You’re thinking, geez, couldn’t you have posted this recipe before the Superbowl, so that I could’ve had something easy and delicious to eat while we watched the game commercials?
But if you’re me, you sometimes often don’t get around to doing things in a timely manner. Things such as ‘inviting people to the superbowl party you decided to have at the last minute.’
But that’s okay, because in my book the only requirement for a party is booze and thankfully we had plenty of that.
This is one of my mom’s recipes that comes from who-knows-where—she’s been making it for as long as I can remember.
I used to have a love-hate relationship with it—I loved it because it was so delicious, but I hated the water chestnuts in it (I think it was their combination of lack of flavor and surprising texture).
Now the perfect cracker for eating it with, I have to tell you, is a Ritz. I can’t explain why, but it just is, I’m sorry. Second-best is a triscuit or wheat thin, but that’s because triscuits and wheat thins go with anything on earth—anything you’d want to put in your mouth, that is.
Growing up, this dip made a semi-annual appearance at our house—not only for parties but usually often for Thanksgiving as a ‘let’s try to not think about the fact that we’re not eating lunch today until 3 p.m.’ snack, which, unfortunately, I would always end up eating so much of that I would be too full for Thanksgiving itself.
It’s easy to pull together but it does benefit from a few hours in the fridge to let the flavors meld (though when I made it the other day I only chilled it an hour, tops–hello, lack of planning ahead!–and it was still just fine).
And since the main ingredient is spinach, you can pretend that it’s healthy, too.Mama P.’s Spinach Dip 1 box (12 oz.) frozen chopped spinach 1 can water chestnuts (Mama P note: she prefers buying the whole ones and dicing them herself rather than buying them pre-sliced—she says they have better flavor that way) 1 envelope ranch dressing mix 4 Tablespoons light mayo 4 Tablespoons light sour cream (or you could substitute nonfat yogurt if you’re trying to cut down on calories) fresh-ground black pepper to taste
Thaw frozen spinach by heating in the microwave or by taking it out of the freezer waay in advance. Drain thoroughly, and press out any excess moisture using paper towels—you’re going to want to get the spinach as dry as possible, otherwise your dip will be kind of runny.
Place spinach in a bowl. Finely dice the chestnuts and add them to the spinach. Add all the other ingredients, including a few shakes of fresh-ground pepper, and stir to combine. Add more mayo/sour cream if needed for consistency—this is going to be pretty thick, more like a spread than a dip.
Refrigerate until ready to serve.