cora braganza’s spinach dip recipe
1 can water chestnuts
drained and chopped
1 pack frozen spinach
10 ounces, thawed
1 packet knorr leek recipe mix
16 oz sour cream
sliced at a diagonal then crisped
  • mixing bowl
This simple spinach dip is always a crowd-pleaser. Because this recipe is so easy to make and can be prepared in advance, we make this for parties or office functions. We became good friends with a fellow home cook at work when we shared this recipe with her over 10 years ago. We recently made a batch for my Tita Menchu to thank her for teaching us some of her signature recipes. We got this recipe from our friend’s mom when I was in high school.
Chop the water chestnuts. Squeeze out excess water from the spinach.
In the mixing bowl, combine the spinach, leek recipe, water chestnuts, and sour cream. Let the dip rest in the fridge for at least 1 hour for the flavors to develop.
Serve with pieces of crisped baguette.
source: Cora Braganza