Spinach Dip

I’m crazy for spinach dip. At least a couple of times a month, I just "have to" buy some at Hugo’s, my neighborhood supermarket.

I love it with anything, including crusty bread, any kind of crackers, croutous, pretzels, chips. You get the picture. A co-worker recently said he would love to get ahold of the recipe. So would I.

But actually, I have something better. It’s the spinach dip recipe of my friend and co-worker, Lori Weber Menke. At several potlucks, Lori has shared her dip. It’s usually one of the first things to go.

Lori’s dip is a little lightier than the supermarket variety. She prefers to use light sour cream instead of mayo. And it also contains a generous amount of water chestnuts.

Here’s her recipe. It would make a great addition to any Fourth of July party — and a great way to use that garden spinach that’s late this year because of our cool spring.

Lori Weber Menke’s Spinach Dip
1 16-ounce container lite sour cream
1 10-ounce package frozen spinach
1 1.4-ounce packet Knorr Vegetable Soup Mix (can be found in soup aisle)
1 8-ounce can water chestnuts, chopped
Drain the spinach and squeeze out any excess liquid. Add the soup mix, sour cream and water chestnuts. Mix. Refrigerate for 1 to 2 hours before serving with pieces of crusty bread.