On St. Patrick’s Day, complete your table with a delectable green spinach dip, served with “gold coin” crackers. Your kid will get valuable measuring practice as she makes this rich and creamy dip! Served with store-bought round crackers perfect for scooping, this dish will be a hit at your St. Patrick's Day party—or at on any old occasion!
What You Need:
- 10 ounce package of frozen, chopped spinach
- 8 ounces sliced water chestnuts, drained and chopped
- 1 package dried leek soup mix
- 1 cup mayonnaise; use 3/4 cup if you are not using a bread bowl
- 16 ounces light sour cream; use a little less if you are not using a bread bowl
- 4 green onions, chopped
- 1 clove garlic, minced
- 1/2 teaspoon fresh lemon juice
- Round crackers
- Assorted vegetables such as carrots, cucumbers, zucchini, blanched broccoli
- Round loaf of sourdough bread (optional)
What You Do:
- Ask your child to read the thawing directions on the spinach package; follow accordingly.
- While the spinach is thawing, prepare the rest of the dip. In a large bowl, help her combine the water chestnuts, leek soup mix, mayonnaise, sour cream, green onions, garlic, and lemon juice.
- Have her give the spinach a few really good squeezes, by the handful, to drain as much of the liquid as possible. Stir it in with the rest of the ingredients in the bowl.
- Cover with plastic wrap and refrigerate for at least six hours, or overnight, to allow the flavors to combine.
- When you are ready to serve the dip, either pour it into a regular bowl or hollow out a round loaf of bread and use that as your bowl.
- Present it with assorted round crackers—your “gold coins”—and your child’s favorite veggies for dipping.