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| Spinach and Water Chestnut Dip |
In my last few posts I focused on quick and easy winter-style meals that are prefect for weeknights during a busy holiday season. But what about the nights when you entertain?
My next few posts will be devoted to holiday entertaining tips. As the finale of this series, I'm going to show you a great dinner party recipe that is so simple to toss together, you're sure to stress less.
Dips and chips are very popular at parties, especially over the holidays. It's simple way to fill in a buffet. Many of the traditional dip recipes that you find out there are downright delicious.
Spinach dip can be a particular quandary as it can tend to be a bit messy. After a half hour on the buffet, you will likely find that you have to clean and refresh the plate.
Snack companies make all these little dipper chips now in assorted varieties. I used Tostitos® Scoops!®* In case you are not familiar, these are white stone ground corn chips formed into a little cup shape. Instead of having my quests "dip" using the Scoops, I topped a few dozen with my simple Spinach and Water Chestnut Dip.
Plate these as you would any cold Hors d'oeuvre. You guests will take a few on their plate along with the other appetizers. Less fuss. Less to clean up! You can prepare and serve more of these as you need them. These only take minutes to make. And I guarantee you, these appetizers will disappear, and your guests will often comment about what a great idea it is to serve the dip and chip this way.
My dip recipe is similar to the one of the back of the soup box, but as with most things in life, I have to mix it up a bit. I use less sour cream and mayo to keep it lighter. I add in a few things.
Have leftover dip? It is GREAT as a stuffing for baked chicken breast. Yum! I'll have to show you that recipe soon.
Spinach and Water Chestnut Dip
1 envelope Lipton® Vegetable Soup Mix*
6 ounces of Fat Free Sour Cream
3/4 cup Light Mayonnaise
1 - 10 ounce package of Chopped frozen Spinach, thawed and drained
1 - 8 ounce can Diced Water Chestnuts, drained
1 tablespoon chopped Pimento
1 tablespoon dried Dill Weed
1 teaspoon Paprika
Dash or two of your favorite Hot Sauce, more to taste
Other: Scoop style Corn Chips
Mix all items for the dip together (except for the chips) in a medium bowl. Stir well and chill for at least two hours.
When you are ready to serve, top each corn chip with a teaspoon and a half of the dip mixture and plate.
If you prefer a more traditonal plating, and you are hosting couples, you can also give each couple their own plate of chips and a small bowl of the dip to share.
*Not an endorsement and no product was supplied to blogger.
2 comments:
I would eat half that tray. I love spinach dip... but like your tip more. :) Aren't those scoop tostitos the best... so easy to us. :) Have a great weekend! ~ Ramona
This is especially good with dips they don't fare well once they cool off. Then you can plate it more like an appetizer, pass it around to let people enjoy and then move onto the next stage...
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