Spinach Dip

I did not make spinach dip this year for Thanksgiving since it was just a family meal and no need for any more leftovers than we already had, so I made this for Christmas Eve. Because for the Boy this is a requirement. You know when he runs out of Hawaiian rolls, he will use regular sandwich bread and make a sandwich out of this.

Not sure how I feel about that, but now that I am thinking on it. This might make a base for a pretty good grilled cheese (w/some cheddar or something) sandwich on some crusty Italian bread from the good old Publix. Might need to give that some more thought and surprise the Boy with it.

D&D_14958 ozs cream cheese, softened
1/2 cup mayonnaise
1 package Knorr vegetable soup mix
2 packages frozen chopped spinach, drained and all the liquid pressed out
1 can water chestnuts, minced*
King’s Hawaiian Rolls

Mix together cream cheese and mayonnaise. Add vegetable soup mix, and mix to combine thoroughly. No, I mean it. This is important.
Add spinach and water chestnuts and mix. Refrigerate overnight.
Let sit at room temperature for about an hour or so before serving. You do not want it to be ice cold – not good eats. Serve with Hawaiian rolls. Sliced horizontally and then vertically, so you get 4 pieces of Hawaiian bread from each roll.

Serve and make a total pig of yourself. It is just inevitable.

*I think you can get minced water chestnuts at the store, but I like sliced and then I mince them myself. I am not sure the Boy knows they are in there, but …. we’ll just keep quiet about it then, won’t we.

There is nothing terribly special about this, but it is another of those traditions that started back in my trouble youth, as Jimmy Buffet would say – read: early 20s. Another recipe that my mom let me add to the Christmas eve tradition and it just stuck. Nothing wrong with it being vegetarian and I do not do much mayo or any sour cream – the original recipe was overloaded with it. Again my friend Marie is the one that said, put the cream cheese it – have been doing it ever since (like the late 80s – oh, lord).   I added the Hawaiian rolls a few years later and that really works well.

That said, any holiday is better with a great dip. Or two, or ten.

Spinach Dip

D&D_0993

Spinach Dip with Hawaiian Rolls

I have had this recipe, dare I say it, since the late 1980’s. And now I feel pretty much -ancient – yep. I am sure there are better variations, but this is the one the Boy likes, and to be honest, I really like it too. Although I don’t think the Boy understands that there are water chestnuts. He says he does not like them – funny – will not tell him for a few more years. This is a variation from my friend Marie in my first real job. We worked in a distribution company and it was a great job and I learned so much about working in the real world. My French Silk Pie recipe also comes from this time period. And a few other recipes that I will have to bring out of the 80’s just for fun. Or just to make me feel, um … old.

I am sure in the 80’s I did not use King’s Hawaiian rolls, but now they are a requirement. Thanks Boy – and that was an excellent move on your part.

8 ozs cream cheese, softened
1/2 cup mayonnaise
2 packages frozen chopped spinach, drained and all the liquid pressed out
1 package Knorr vegetable soup mix
1 can water chestnuts, minced
King’s Hawaiian Rolls

Mix together cream cheese and mayonnaise. Add vegetable soup mix, and mix to combine thoroughly. No, I mean it. This is important.
Add spinach and water chestnuts and mix. Refrigerate overnight.
Let sit at room temperature for about an hour or so. Serve with Hawaiian rolls. Sliced horizontally and then vertically, so you get 4 pieces of Hawaiian bread from each roll.  Not sure how this worked out, but it is a pretty good combination
I make this for the Boy. Every Thanksgiving.