Author Notes
This dip seems to be a MUST HAVE at family parties and can be prepared quickly and served right away if needed, though I think it's better if made the night before or earlier in the day to allow the flavors to blend nicely. FUN TIP: If you have any left over, pour it over chicken, cover and bake for 2 hours on 350 degrees, then uncover, sprinkle with Parmesan cheese and broil 5 minutes--Heavenly!! —BeijingRose
Ingredients
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1
Family Size bag of frozen spinach
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1
pint Greek Yogurt
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1/2 cup
Ranch dressing
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1/2
lemon, juiced
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1
cup shredded Pepper Jack cheese
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1/4 cup
hot sauce
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1
package Lipton's Garlic-Herb soup mix
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1
small can of water chestnuts, chopped
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1
bunch finely chopped FRESH cilantro
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1
bunch green onions chopped
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salt and white pepper to taste
Directions
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I microwave my bag of spinach for 10 minutes OR you can simmer for no more than 6 minutes in a little salted water. Drain WELL! Squeeze out all the water (place in a colander and press with the back of a large serving spoon). Set aside.
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Mix the rest of the ingredients, reserving a sprig of fresh cilantro to garnish. Stir until well blended, then add the cooked spinach. Mix well--if it seems to need it, according to your taste, you can add a little more Ranch, but you don't want it soupy!
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DINNER TIP: This makes a large bowl of dip and I usually have at least a cup or so left over. I pour this over chicken breasts or drumsticks the next day, cover and bake for 2 hours on 350 degrees. Uncover and sprinkle with either a cup of Pepper Jack or Parmesan cheese, then broil for 5 minutes and serve--MARvelous!
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