This spinach dip is ridiculously easy if you make it as directed below. You certainly can make homemade ranch dressing instead of using the dip mix, if you wish. HERE’S a homemade ranch dressing recipe you can use, and HERE’S another one, if that’s the route you want to go. (You’ll have to substitute 3 cups of dressing) If you use a pre-made dressing, simply omit the dip mix, sour cream, mayo and yogurt.
8 to 10 oz. fresh spinach leaves, coarse chopped OR frozen spinach, thawed and squeezed dry
1 packet powdered Hidden Valley Ranch Dip Mix
16 oz. sour cream
1/2 cup real mayonnaise or veganaise (not light!)
1/2 cup whole milk greek yogurt
3 green onions, chopped
1 (8 oz.) can water chestnuts, drained well and chopped
Coarse chop the spinach leaves. Set aside. In a large mixing bowl, combine: dip mix, sour cream, mayonnaise, greek yogurt and onions. Mix well, using a wire whisk. Add spinach and drained water chestnuts. Mix well. Hollow out individual rolls or one big, round loaf of bread. We like the sweet Hawaiian bread, sour dough or Talera rolls for this recipe. Fill hollowed out rolls/loaves with the spinach dip. Garnish with a sprig of fresh parsley. This is awesome as a dip for the bread, or a crudite (raw veggie) platter… or use as a sandwich topping!