I’m getting ready to leave in just a few hours for Ft. Lauderdale for the long weekend (yay!), but I couldn’t miss out on Boomama’s 2009 DipTacular. Especially since this weekend marks the beginning of college football season (yay SEC, Go Vandy!)
So, I wanted to share a dip recipe that is so easy to make and gets rave reviews. It’s a cold dip–and one of those that you can easily make when it’s late the night before your event and you have totally forgotten that you were supposed to bring anything (not that anything like that ever happens to me). Let’s just say that I keep the ingredients on hand . . .
Spinach Onion Dip
1 pouch dry onion soup mix (I usually use Campbell’s but the generic works just fine)
1 container (16 ounces) sour cream
1 package frozen chopped spinach, thawed and well-drained
1/3 cup chopped toasted almonds (optional, as in I don’t use them because I don’t like my dip to crunch)
Combine soup mix, sour cream, spinach (and almonds). Stir until ingredients are distributed through the mix. Refrigerate at least 2 hours. I serve with wheat thins and tortilla chips, but you can also use veggies, pita chips, etc.
Easy and very good! And leftovers keep well in the refrigerator. I now sound like my mom (keep well?)
Since my dip doesn’t include cream cheese, click over to Sophie’s blog for ALL the wonderful DipTacular links (or you can click on the button at the top of this post). The last time I checked, there were links to 155 dips!
Happy Labor Day weekend,
P.S. Check back next week because I’m going to start a series called Extending Grace about what God is teaching me in different areas of my life. Happy Friday!