Spinach dip might just be my favorite thing… I went through a dark time (actually, it was a pretty spectacular time) several months ago where I was working from home, cooking and art-ing my days away.
During this time there were a string of social events where it was appropriate to bring a dish or appetizer. My spinach dip was received with Wild Praise and was subsequently requested for all the following gatherings.
Then began the downward spiral…
I was no longer “socially” Spinach Dipping… I started making it at home as “Appetizer for Dinner” with my Significant Other…
Then I started Spinach Dipping when I had the house to myself or was staying up late or …
Finally, I had to admit there was a problem when I could no longer zip my pants.
I had to quit.
I’d been off the Spinach Dip for about 6 months and was finally back into my “good butt” britches.
However, for the Stepdaughter’s colorful birthday, the Spinach Kale Dip was resurrected. I made a couple of clever alterations to temper the damage. While under close supervision, I was able to enjoyed it in moderation, and I feel fairly secure in my recovery ;-).
IF consumed responsibly, this dip can be enjoyed by health foodies and junk foodies alike.
Just remember that I warned you…
Spinach Kale Dip
(for a large party. Not to be left alone with…)
16oz tub of Sour Cream
16oz greek yogurt
10oz frozen spinach
10oz frozen kale
1 ½ cups mayonnaise
1 package Vegetable dip/soup mix (like Knorr)
1 1oz package ranch dip mix
1 cup chopped green onions
1 cup chopped lotus root (in brine)
Thaw the frozen veggies and squeeze out as much moisture as possible. Combine all ingredients. Chill at least 2 hours to allow the flavors to incorporate.
Dip is delicious on salty, whole grainy crackers, chips, fresh vegetables…
If you are attempting to moderate your carbs (which is a good idea if you get hooked on this dip), you can make low carb chips like this:
Low Carb Stinky Cheese Chips
Combine shredded parmesan and asiago cheeses in a 1:1 ratio.
Make little piles (2 Tbs each) of the cheese mixture on a baking sheet lined with parchment paper. Bake at 350 for 5-8 minutes, until starting to brown at the edges. Allow chips to breathe in the open air until completely cool. If the cheese discs aren’t totally crispy, put them in the dehydrator for several hours, or on the lowest setting in your oven. These are another dangerously addictive food… proceed with caution!