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
What You'll Need
Family Size bag of frozen spinach
pint Greek Yogurt
cup shredded Pepper Jack cheese
package Lipton's Garlic-Herb soup mix
small can of water chestnuts, chopped
bunch finely chopped FRESH cilantro
bunch green onions chopped
salt and white pepper to taste
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.
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!
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!