I don’t know what has gotten into me lately but I have been channeling a 1950’s era housewife. It all started a few weeks ago when I decided to make a meatloaf. I didn’t even like meatloaf when my parents used to make it so I don’t know what made me decide to make a meatloaf. I guess I thought I could improve on the original by adding pizza sauce, cheese, spinach, and mushrooms. I thought it would taste like a pizza meatloaf. You know what it tasted like? Meatloaf. The same meatloaf I refused to eat as a kid. Cliff pretended it was ok but the leftovers went into the garbage. I won’t be making another meatloaf anytime soon!
Last week Kelly and I decided to make spinach dip. Cheesy, spinach-artichoke dips are all over the internet these days but we decided to go for the original spinach dip. The kind you make from the Lipton soup mix packages. It is definitely an oldie but a goodie. We decided to use fat free Greek yogurt instead of sour cream. I almost always substitute Greek yogurt for sour cream these days. I also added a little dash of hot sauce. I couldn’t believe how good this dip was. I remember my Mom making it years and years ago and I don’t know why she ever stopped. Kelly and I sat at my kitchen counter shoveling Hawaiian bread loaded with spinach dip into our mouths for about an hour before we finally moved on to the next recipe. We both decided this one was being added back into our appetizer repertoire for good.
1 envelope Lipton vegetable soup mix
8 oz fat free plain Greek yogurt
1 cup mayonnaise
1-10 ounce package of chopped frozen spinach, thawed
1-8 ounce can of water chestnuts
1 teaspoon hot sauce
1 loaf of Hawaiian bread
Squeeze excess water out of the thawed spinach. Dice the water chestnuts into small pieces. Combine all ingredients except the Hawaiian bread. Mix well and refrigerate for at least 1 hour. Remove the center of the bread and tear into small pieces. Place the bowl of spinach dip into the center of the bread. Serve.
Source: Adapted from Lipton