Showing posts with label Spinach dip. Show all posts
Showing posts with label Spinach dip. Show all posts

Friday, February 3, 2012

Dipping into Dips

by Sheila Connolly

I hear there's a football game this weekend. (Since I live about thirty miles from Gillette Stadium in Foxborough, it would be hard not to know.)  For those of us watching on the East Coast, the Big Game falls at the dinner hour, and I'm pretty sure nobody in my house will be cooking.  Ordering a pizza, maybe.

So we need munchies.  Wendy started the trend yesterday, so I'll roll with it.  Not being a dip (not to be confused with dippy) person myself, I went back to my multi-generation trove of dip recipes—and I can't say I was impressed.  In my family, pre-dinner munchies were actually kind of healthy:  mostly olives, carrot and celery sticks, maybe some nuts, that kind of thing.  I dimly recall that there were cocktail parties, which must have meant hors d'oeuvres, but not so often at our house.  Then in her later years my mother and her second husband got really involved with bridge (like three times a week), and the bridge ladies started competing with food, and a whole new crop of recipes crept into my mother's file.

But still . . . some of these I don't want to make, or even eat.  For example:

--From my Swedish step-grandmother:  Cheese Balls (knead--she wrote "kneed"—together Bisquick, grated cheese and sausage, roll into balls, then bake.  I'm not convinced.

--From a friend of my mother's:  Liver Paté Ball (liverwurst, onion, mustard and horseradish, all rolled into a ball).  Ugh—I'm not a fan of liverwurst, much less large blobs of it.

--From my mother:  Caviar Mold (gelatin, lemon juice, onion, mayo, Tabasco, grated hard-boiled eggs, and lumpfish caviar, all squished into a mold).  Uh, no?

--From my sister:  Shrimp Dip.  Actually I might consider this one, maybe (canned baby shrimp, mayo, small-curd cottage cheese, horseradish, and a package of (dried) ranch salad dressing).

--From my mother again:  Smoked Salmon Paté.  Canned salmon, cream cheese, liquid smoke . . . say what?  Not in my pantry!

--Ditto:  Egg and Artichoke Dip.  Possible, but a bit close to Wendy's recipe.

--and finally, my mother's classic Spinach Dip!  Something I've eaten, and would eat again!

Spinach Dip

1 package frozen spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
1 onion, chopped
1 can water chestnuts, chopped
1 envelope vegetable soup mix (or onion soup mix)

Make sure the spinach is well drained (squeezing it helps). Mix all the ingredients in a blender or food processor until fairly smooth.  If you're using a food processor, it's easiest if you put in the onion and water chestnuts and chop them a bit before adding the rest.

Be sure to taste it to see if it needs a bit of seasoning, because you don't know how salty your soup mix might be.  Refrigerate until ready to serve (often served in a hollowed bread loaf), with crackers.

You can use fat-free sour cream and a lower-calorie version of mayonnaise, if you want to keep the fat and the calories down. Love the water chestnuts, though—gives it some texture.

If you really want those other recipes, let me know and I'll send them to you.

Go Patriots! (After all, they've got a Connolly playing!)