I (thought) I bought some frozen spinach to make my favorite spinach dip (the one on the back of the Knorr Vegetable soup mix, often served in a bread bowl).
So, I started the dip and discovered that I had grabbed broccoli, not chopped spinach. Broccoli’s not THAT different than spinach, right?
So anyway, here’s my recipe for chopped broccoli dip (I like it almost as much as the original).
1/2 can waterchestnuts, chopped
about 6 green onions sliced thin (whites and about 2 inches or more of the green)
1/3 cup sour cream (I use regular or light, I’m not a real fan of the fat-free)
1/3 cup mayonaise (I like Hellman’s Canola mayo – only 50 calories a tablespoon).
Vegetable soup/dip mix packet (Knorr’s, Lipton, or a similar brand).
Optional (if you like garlic), minced fresh or dried garlic to taste
1/3 of a bag of frozen broccoli – microwave until tender. Chop or puree in food processor or blender – or by hand.
Combine ingredients and refrigerate for at least an hour to blend flavors and soften garlic (if you used any).