cora braganza’s spinach dip recipe
ingredients
all
1 can water chestnuts
drained and chopped
1 pack frozen spinach
10 ounces, thawed
1 packet knorr leek recipe mix
16 oz sour cream
baguette
sliced at a diagonal then crisped
cookware
  • 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.
1
Chop the water chestnuts. Squeeze out excess water from the spinach.
2
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.
3
Serve with pieces of crisped baguette.
source: Cora Braganza