Spinach Dip

It's a Saturday afternoon and you just decided last minute to have some friends over. What is that one recipe that you always have in your back pocket for a last minute gathering? Spinach Dip!! This dip is one of my most requested things to make when there is a get together. There is never any left when everyone leaves. Even my seven year old devours this spinach filled dip. I won't call it healthy but sometimes you just have to pretend that calories don't exist and just eat it.

Spinach Dip

• 16 oz sour cream
• 1 tsp celery salt
• 1 tsp dill weed
• 1/2 tsp onion salt
• 1 bunch scallions
• 8oz can sliced + chopped water chestnuts
• 1 red bell pepper finely chopped
• 2 cups mayo
• 1 16 oz package frozen spinach thawed and squeezed dry
• 2 loaves of tuscan bread if you choose to serve it in a bread bowl (one for serving and one for dipping.

Mix sour cream and mayo until combined. Add celery salt, dill weed and onion salt and stir until incorporated.

Chop the red peppers, scallions and water chestnuts and add to the mayo/seasoning blend.

When spinach has been throughly defrosted squeeze it in your hands to remove the excess liquid. I know it looks gross to see all the green juice coming out of it, but if you don't wring out the excess juice you will have a very watery and not so pretty looking dip. Once you have squeezed the spinach set aside in a paper towel lined bowl. Blot the top of the spinach again to ensure you've gotten as much water out of it as possible and then add the spinach to the rest of the dip.

To serve in a bread bowl carve out the center of the loaf and remove the bread from inside. Cut the removed bread into cubes and store in a ziplock bag or another air tight container until your guests arrive. You will also want to cut up another entire loaf of bread into cubes for dipping.