Mary's Spinach Dip

This is a recipe from my best friend Mary Brown. I have no idea where she got it from, but, I can tell you, every family get together when I ask, “what can I bring”, the unanimous answer is “your spinach dip!” but really, it is Mary’s Spinach Dip, so I am sharing my family favorite to your family and hopefully it will become your favorite too! This recipe is for a double batch (because it gets eaten with our typical family gatherings of 20 plus people), so if you need less, just half the recipe.

24 ounces of sour cream

(many recipes call for mayo, I choose not to use it, but if you want to include it, sub out 8 ounces of mayo for 8 ounces of the above sour cream).

Two 15 ounce packages of thawed spinach (try and find organic if you can) and try and dry it out as much as possible by pressing it on a fine strainer or on several paper towels. Try and get as much of the water out as possible.

3/4 cup freshly grated Parmesan cheese

2 envelopes of dry vegetable soup mix, Knorr makes a good one

1 can of water chestnuts. You will need to cut these into small slivers or mince them.

1 TBS. garlic powder

a drizzle of olive oil to top (I like to drizzle garlic infused olive oil on top)

Instructions:

Mix all of the above thoroughly and refrigerate for at least two hours before serving. I highly suggest letting it sit overnight. Drizzle with olive oil right before serving and serve with your favorite sides or in a hollowed-out bowl of sourdough bread. I like to serve it with a vegetable tray, gluten-free crackers, and pork rinds.

Picture of me and the infamous Mary Brown