Lipton soup mixes have almost single-handedly saved parties for decades - booze, veggies or chips, a big tub of sour cream and that powdered Lipton gold are the four essential ingredients that are a lazy host’s dream. But one day, after a lifetime of noshing on that sweet, processed goodness, I realized that I actually have no idea what goes into the ubiquitous spinach dip. Kind of sad, right? So I set out to make it on my own, and not only is it the easiest thing on earth, but it also has a freshness that you just can’t find in the soup aisle.
Since everything is betterwith cheesewith baconin a bread bowl (note to self: make a cheesy bacon dip and serve it in a bread bowl; oh god), it’s nice to serve this dip in cored sourdough surrounded by sliced baguette. And if you’re me, you’ll reserve a bit of dip for yourself and secretly eat it in the kitchen with the less attractive bread insides while everyone else eats the pretty stuff.
This recipe makes about 3 cups of dip.
1 lb. frozen spinach, thawed
2 scallions, chopped
1 garlic clove, grated
1 c. grated pecorino cheese
1 16-oz. tub sour cream
1/2 tsp. seasoned salt
salt and pepper to taste
- Squeeze spinach of excess water until it’s dry. Add to a large mixing bowl with the rest of the ingredients and stir to combine. Add salt and pepper to taste. Can be kept for a few days in the fridge.