There’s so many great foods ideas and dishes from the 80’s and 90’s that just need to come back. One of them is the spinach dip….but then again, did it really ever leave?
I remember those potlucks from the 90’s where there truly was never enough bread for this delicious dip. So we’d rip apart the bread bowl to savor every last bit. Only crumbs remained. How can something so simple be so delicious. I decided this year for our ladies annual cookie exchange and wine night I wanted spinach dip, well was craving it really, but I wanted to put a spin on it. I wasn’t interested in lighting it up to make it healthier, (although I do sub Greek yogurt into my dips at imes) this was a cookie exchange night in December and so let it be. I kept with the original recipe but added a few touches of my own.
Credit for this ever so slightly modified recipe goes well to the Best of Bridge. I’ve often wondered who came up with the original recipe. Was it Knorr’s? Was it some unknown cook from a small town? Was it a Chef. Questions for the Universe I guess. But if you have the answer please do let me know!
Full of mayo and all things good, here is my curried up spinach dip.
- 1 pkg frozen chopped spinach, thawed & drained
- 1 cup mayo
- 1 cup plain Greek yogurt
- ½ can water chestnuts, drained and chopped
- 1 pkg dry vegetable soup mix
- 1 tsp curry paste
- 1 round loaf bread
- 1 baguette, cut into chunks
- ¼ cup sliced almonds, lightly toasted
- In a medium bowl, mix together chopped spinach, mayonnaise, yogurt, water chestnuts, soup mix, and curry paste. Stir well to combine. If you like more curry flavour add a little more paste tasting as you go. Best to make this a couple hours in advance to let the flavours get happy. Keep in fridge until ready to assemble.
- Cut off top of bread. Pull out bread in the bowl to make it slightly hollow and into a bowl shape. Fill with spinach mixture. Tear any extra bread into chunks for dipping.
- Cut baguette into chunks for extra dippers. Serve immediately. Try to share.