My family is big, loud, and amazing. We all got together this past weekend. When we get together we laugh, talk, enjoy, drink, eat and have a lot of fun! Since we go to my sister’s house and she lives on a lake, we get to enjoy lake fun. Pontoon rides, tubing, wake boarding and wake surfing. It is always a fun weekend. My Brother-in-law even put on an amazing fireworks show for us this year!
We normally each bring a couple of appetizers and a side dish. So this year I took egg bake, bacon, Texas Caviar, and Spinach Dip. That dip went over really well so I am going to share with you what how I made it.
So I looked at a bunch of different recipes and made my own recipe and I really loved the flavor.
It has fresh spinach, cooked down and drained as much as possible with olive oil, salt and pepper.
Then sour cream, cream cheese, and mayonnaise. A dry mixture for the seasoning.
Add the chopped spinach and then for crunch water chestnuts. It can be served with Hawaiian bread – YUM! It also yummy with whole wheat crackers and my sister was even eating it with gluten free tortilla chips.
Creamy Fresh Spinach Dip
10 Ounces Fresh Baby Spinach
1 TBSP Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
1 Cup Sour Cream
1 Cup Mayonnaise
4 Ounces Cream Cheese (room temperature)
1 Box Seasoning Mix (I used Molly & Drew)
1 Can (8 oz) Water Chestnuts.
Cook the spinach down in a deep skillet with the olive oil, salt, and pepper. Then drain in a mesh strainer.
While spinach is draining cream together cream cheese, sour cream, and mayonnaise. Mix in box of seasoning mixture.
Put cooked spinach in a dishcloth and squeeze all the extra fluid out. Turn out onto a cutting board and chop. Mix into the creamy mixture.
Chop drained water chestnuts and mix into the creamy mixture. Refrigerate at least 2 hours, over night is better.
Serve with Hawaiian bread, ENJOY!!!