December 6, 2011

Classic Spinach Dip

Classic Spinach Dip

1 cup olive oil mayonnaise
16 oz light sour cream
1 lemon, zest from the whole & juice from at least half
10 oz frozen spinach, cook as directed and completely squeezed of water
1 carrot, grated & chopped
4 green onions, finely diced
1/4 cup finely diced green pepper
Several dashes of hot sauce
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Crackers & Carrot chips for serving

In a large mixing bowl add all ingredients.  Test for taste - personally I like a lot of black pepper with a pinch of salt.  Transfer your dip to an airtight container and refrigerate for at least 6 hours, overnight even better. (Test taste after a couple hours - you may need to add a touch more lemon juice). Serve in smaller quantities and refill as needed from remaining dip in the fridge.
I stored ours in mason jars - I am Southern.  What a great gift this would be!
I think I am on a retro kick - from poppyseed chicken to spinach dip, it does suit my mood lately.
I even took our Christmas decorations to this level....
My grandmother ordered this tree in 1962, I still have the original packing.  Today it is set up in our den.
Last but not least I must show our proud Scottie, Tad.  He accompanied us on our Thanksgiving trip & never have I seen people gush the way they did over him.  Honestly I think the other guests just missed their pets.


StephenC said...

I, too, would gush over the dog. So you did not cook the spinach at all, or any of the other stuff. I'll only see your reply if you send it to


Penny said...

Love your Chrismas decorations and your cute dog. I love classics like this and I love that you have lightened it up a bit.

Shaheen said...

I've never made spinach dip so this is one for me to try next year.

Also like to wish you a Happy New Year.