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I have a horrible confession, Slashfood friends. One of the reasons I love the Super Bowl and other tailgate-type parties is that it gives me an excuse to make and eat all those foods that I'd never serve at any other type of party because they're not very, well, "foodie." I'm talking about things like Flamin' Hot Cheetos, national chain delivery pizza, and...
Spinach Dip.
I'm not talking about your little glazed earthenware crockpot filled with a homemade blend of cheese, artichokes, and spinach. Neither am I even going with a store-bought version of the same thing that I would at least pretend to cook by heating up and serving to guests hot. I am talking about that Spinach Dip made from frozen chopped spinach, sour cream, mayonnaise, and a package of dried vegetable soup mix that you have to make the night before so the freeze-dried vegetables have time to revive. The stuff is not only horrible for you (unless you make it healthy with lowfat sour cream and mayo!), but good grief, it's made from dried vegetable soup.
And yes, I always serve it in a hollowed out round of bread that I buy at the store, too.
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1-28-2008 @6:48PM Eric said... It's OK.
I take unending grief from my other Foodie friends for my ONE Super Bowl indulgence, queso dip made with Velveeta. Other reports to the contrary, the texture is not the same if you use . . .real . . . cheese. You must use the plastic stuff.
I also love California Dip made with sachets of dried onion soup; the Simply Organic brand from Pioneer Co-Op isn't bad at all, and feels posher than Lipton.
It's OK. One day without locavore cred won't kill you. ;0)
E
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1-28-2008 @8:05PM Aaron said... So what's the recipe?
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1-28-2008 @8:20PM dan said... What's even more interesting is how easy that artichoke dip really is... the base is simply... one to one volume ratio of parmesan cheese and mayo. Mix, add goodies. But in oven at 400 for 20-30 minutes. Personally I like artichokes + jalepenos for some heat.
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1-28-2008 @8:39PM Warzy said... Ooooh... Yeah this is one I pull out when I can't think of anything else to bring to a family get-together. I think the recipe I follow is practically the same, EXCEPT for the addition of finely diced water chestnuts, red bell pepper (the sweetest you can get!), and scallions. It's just a little something extra to make it stand out in the crowd and seem a little less mundane. :o)
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1-28-2008 @11:07PM Julie said... I think we all love eating stuff like this, we just don't like to admit it.
http://noshtalgia.blogspot.com/
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1-29-2008 @12:07AM Big John said... It's not a crime to cut corners. We all do it. Stop acting like it's such a big deal!
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1-29-2008 @3:15AM sarah said... eric - velveeta cheese dip?!?! a slashfoodies after my own heart (and stomach)
aaron - here is the recipe:
1) go to grocery store
2) find the Knorr Vegetable Soup Mix (dried)
3) follow the recipe printed on the back
:)
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1-29-2008 @11:56AM Red Icculus said... I have no shame admitting that I eat this stuff. I usually serve it in a bread bowl and people tear hunks off to eat the dip.
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1-29-2008 @8:49AM Jarod said... I usually add the Swiss cheese variation to that dry soup's recipe. Fantastic.
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1-29-2008 @10:03AM punkin712 said... My name is punkin712...and I love Spinach Dip.
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1-29-2008 @10:36AM MikeD said... I add Blue Cheese to my Knorrs Spinich Dip....mmmmm, Blue Cheese Spin Dip
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1-29-2008 @10:47AM Anna said... Oh my god, I thought I was the only one! This is my absolutely favorite food - and making it lowfat does not effect the taste at all. Making it lowfat justifies me eating the whole thing... ;)
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1-29-2008 @10:47AM Beth said... I heart this stuff! I just made it for a little get together I had over the weekend. And I too, put it in a freshly baked pumpernickel loaf from Wegman's. Can't beat it!
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1-30-2008 @12:01AM Cathy said... I confess, I love that dip too! I made it for the first time in years for my son’s birthday party last month and I was so tempted to eat all of it by myself instead of saving it for the party :)
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1-30-2008 @4:28PM Dolores said... Yeah. Me too. Call me Sandra Lee, but your version sits beside a lot of other high-end appetizers every time I entertain with hors d'oeuvre. And it's often among the first to go.
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2-01-2008 @11:54AM Britt said... I looooove this recipe. I also add chopped water chesnuts, green onion, and garlic powder. It is so easy to make! I have a great recipe for a hot spinach & artichoke dip!
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Just mix all together & bake for 30 min. @ 350. AWESOME!!
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