Originally from "Super Bowl recipes: Spinach dip and fried wonton chips" by Amy Deline.
My Spinach Dip Recipe
(I mean Knorr’s Spinach Dip Recipe.)
1 10-ounce package Frozen Chopped Spinach
1 packet Knorr Vegetable Soup Mix
1 16-ounce container sour cream
1/2 cup Mayonnaise*
1 can Water Chestnuts, drained and chopped
1 bunch of Green Onions, sliced*
*The original Knorr’s recipe calls for 1 cup of Mayonnaise and 3 green onions.
Defrost the spinach and squeeze dry. (This would be a good time to use a piece of cheesecloth, but your hands will suffice.) Combine the spinach with the other ingredients. Mix to combine and refrigerate. The dip is best after it’s been refrigerated for a few hours. Serve with bread or chips.
Fried wonton chips
1 package Wonton Wrappers
Oil (Use a neutral flavored oil, such as canola.)
Use a knife or pizza cutter to cut the wonton wrappers, if desired. Pour about 1/4 inch oil into a pan. Heat over medium/medium-high until it’s good and hot. In small batches of about 5-6, place the wonton wrappers in the oil in a single layer. They will begin to cook quickly. Use tongs to flip the wrappers after a few seconds, when they begin to look a light toasty brown. Cook a few more seconds on the other side. Then, use your tongs to remove the fried wontons and place them on a paper towel to drain. Repeat for all wonton wrappers, stacking layers of paper towels, as necessary.
Amy Deline blogs at The Gourmand Mom.
