Every second Friday OH contributes to Fried Egg Friday at work. With me working some Thursday evenings he doesn’t always make things in time and I come and save the day! Usually at midnight or 1 a.m. because he has to be out the door at 6:30 a.m.
This past Friday OH wanted to bring spinach dip with pumpernickel bread. So after work ended at 11:15 p.m. I went to the 24-hour grocery store and bought some supplies for spinach dip and a loaf of pumpernickel bread… along with cookies – but those were for me!
This is what you need;
- 1 container of sour cream (500 ml)
- 1 cup of mayonnaise
- 1/2 chopped yellow onion
- 1/2 package of frozen spinach (150 g)
- 1 package of Knorr vegetable soup dry mix
First cook the spinach in a pot of boiling water.
While the spinach is cooking, chop half an onion into fairly small pieces.
Drain the spinach when it is done cooking (about 5 minutes at a boil) and make sure you get as much water out of it as possible.
Add the sour cream and mayonnaise to a mixing bowl. In my case it is a Pyrex container so OH can take it to work.
Mix the mayonnaise and sour cream with a whisk until blended.
Add spinach and onion and continue to mix and then the Knorr soup mix, once again mixing thoroughly.
Taste test… a couple of times just to be sure!
When OH came home he said that some co-workers described the dip as unreal and the best they’ve ever had. Now it looks like I will be making this for a little while.