Kerri's Spinach Dip

This recipe came from my sweet Kansas friend, Kerri. When Lee and I lived in Kansas right after college, Kerri and I worked together, and she would always bring this amazing spin dip for our food days, and lucky for me, she shared the recipe! I like making this recipe when I am hosting a party, because it can be made a day or two in advance, and will be ready to go the day of the party! Here's how I make it:

Kerri's Spin Dip Ingredients

2 pkg. (10 oz) frozen chopped spinach

1 pkg. dry vegetable soup mix (without noodles)

1/2 c. water

1 pkg. (8 oz.) cream cheese

1 c. (8 oz.) chive dip (this is basically just sour cream w/chives, and is found in the dairy section next to the sour cream)

5-6 drops hot sauce 

To defrost spinach, place packages in microwave.  Micro on High 4 minutes, turning pkgs over after half the time.  Let stand 5 min.  Drain thoroughly.  Set aside.

Place soup mix & water in small bowl.  Cover with plastic wrap.  Micro on High 1 minute.  Let stand, covered, until vegetables are re-hydrated.

Place cream cheese in large bowl.  Microwave for 1 minute at 50%  power to soften.  Mix in re-hydrated soup mix, drained spinach, sour cream and hot sauce.

I like this dip best with Wheat Thins, but it is also good with tortilla chips, French bread cubes, and carrot or celery sticks.

I think this dip is actually a lot better when it is made 24+ hours prior to when you're going to eat it. At first when you mix it up, the spinach can be a little bit slimey, but after about a day, the texture improves, and flavors mix together better. I always make this at least a whole day in advance and let it sit covered in the fridge until I'm ready to serve it. Once you get the dip out to serve, you may want to mix it up with a fork to break up any cream cheese chunks.

Given the color of the dip, this is one of the items I'm taking to my family's annual St. Patty's Day party! Since the party is early Saturday afternoon, I made this dip early Friday morning and had it ready to go for Saturday!