Spinach Dip Analysis

HOW TO MAKE SPINACH DIP Today you will know the steps on how to make a quick and easy spinach dip. You can use this for any special occasion or just because. It will sure to leave a yummy impression! The amount it yields is about 4-5 cups of dip, and about seven minute prep time, with a two hour chill. You will need to gather some materials and equipment for this first. You will need one 16 oz. container of sour cream (I prefer Daisy brand), 12 oz. of chopped, washed, cooked spinach (I use a frozen bag), one cup of real Mayo, one package of Knorr Vegetable mix, three green onions finely chopped (or more depending on your taste preference), one can of sliced water chestnuts, and salt. You will need a can opener, one medium size bowl, and bowl cover, two spoons one smaller one to scoop it, and one larger to mix it all with. First, open the container of real mayo. Then, using the smaller spoon scoop out one cup of Mayo and pour into the bowl. Second, take off the sour cream lid and scoop all the cream out with the same smaller spoon you used before.
If you are using a frozen bag like I did make sure you wash the spinach and let it unfreeze before putting in bowl. Be careful using the can opener or cutting yourself with the sharp lid edge. I have left the sliced water chestnuts out before and the taste wasn’t alternated too much. Make sure not to add too much onion as this will take away from some of the flavor; however, you can add more than three. The salt is optional because everyone has a different preference to salt. If you don’t have a bowl cover you can use seram wrap or foil to seal in the freshness. The recommended chill time is two hours, but it is even better the next day. Though, I have occasionally had it immediately right after and it was fine. The best chips to go with this dip was Russels Pringles for me. You can transfer the finished product to a fancier bowl if you