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| Location : Jeff's RecipesSpinach-less Spinach Dip
The Story:
Well, some might ask, "Spinach Dip... WITHOUT SPINACH???" I know... I know.. It sounds weird, but you could never tell.
D & I have a couple we're friends with. The Husband LOVES Spinach Dip, but the Wife is allergic to Spinach. So, for His birthday, I wanted to bring Him some 'Spinach Dip' that he'd actually be able to enjoy and share with his wife. So here is my creation, and NO ONE has been able to tell that it's not spinach. This looks, tastes, smells and feels like Spinach Dip!
Preparation Time: 30mins to make, 6hours to cool/set
Ingredients
- 1 Cup <500ml> Swiss Chard, Thinly Sliced (Romain Lettuce also works)
- 1 Cup <500ml> Sour Cream (Non-Fat tastes the best)
- 1 Cup <500ml> Mayo (I use Low Fat Heilmans)
- ½ Cup <250ml> Red Pepper, Diced
- 1 Small Can Water Chestnuts, Diced
- 1 Package Cream of Leek Soup Dry Mix (Knorr tastes the best)
- 1 Round Sour Dough Loaf Bread (Can use a sliced Sour Dough Baguette)
Directions
- Bring small sauce pan to boil. Add Swiss Chard to water and continue to boil for 15 mins.
- Drain water and press Chard as to remove the most amount of water possible.
- Dice cook Chard and add to a large mixing bowl.
- Mix in Sour Cream, Mayo, Red Pepper and Water Chestnuts.
- Stir in Leek Soup Mix.
- Cover and cool/set in Fridge for AT LEAST 6 hours.
This will let all the ingredients combine and allow the leeks in the leek soup mix to soften.
- On a serving try, hollow Sour Dough bread and spoon dip into center of round loaf.
- Cut or tear bread interior into bit size pieces and serve.
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