Spinach Dip

• 8 ounces, weight Cream Cheese, Softened
• 8 ounces, weight Sour Cream
• 2 Tablespoons Mayonnaise
• 10 ounces, weight Frozen Spinach, Defrosted
• 1/4 cups Red Pepper, Diced
• 1/4 cups Water Chestnuts, Diced
• 18 cups Green Onion, Chopped
• 1/4 teaspoons Season-All
• 1/4 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Celery Flakes
• 18 teaspoons Fresh Ground Pepper

1. In a medium bowl, allow cream cheese to come to room temperature, creaming with your spoon to create a smooth consistency.
2. Add sour cream and mayo and blend well.
3. Drain spinach in a colander and then squeeze out as much moisture as you can in a clean kitchen towel or press with wooden spoon against the colander.
4. (I like to use my hands for this.)
5. Add spinach, chopped veggies and seasonings to the cream cheese mixture and mix well.
6. Cover with plastic wrap and let chill in the fridge for 1 hour and then taste to test the seasonings.
7. I dont use a lot of salt, so adjust to your taste.
8. Then allow to chill for at least another hour or two or even overnight.
9. This dip gets so much better with age.
10. Enjoy with veggies, an assortment of crackers, or hollow out a sourdough bread bowl and enjoy with the bread.
11. Delish!

weight cream cheese, cream, mayonnaise, red pepper, water chestnuts, green onion, seasonall, salt, garlic, celery, ground pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-dip-8/ (may not work)