How to make spinach dip with fresh or frozen spinach

Yum, spinach dip and home made too....This is my own spinach dip recipe and to tell you the truth it is addicting, and shhhhhh....even my kids like it. Try out this recipe it's a great dip for the obvious pumpernickle bread, but also veggie platters, crackers and spread on a wraps. And, because I included instructions on how to use fresh spinach you can make this with your fresh garden spinach and herbs, oh man it' so much better then store bought....trust me...

Finally the recipe...

You will need

1 fresh bunch, 1 fresh bag or 1 bag of frozen spinach 8-10oz

1 cup sour cream

2/3 cup mayonnaise

½ tsp lemon juice

½ small onion, shredded

2 tsp finely chopped fresh parsley or 1 of dried parsley

1 tsp chopped chives, or garlic chives

¼ tsp salt, pepper

½ tsp onion powder and paprika

***For extra texture, color or crunch try adding a handful of chopped or sliced water chestnuts, and or  ahandful of thinly shredded carrot.

Fresh spinach preparation

Remove any large steams on leaves, chop spinach thoroughly and boil for 2 ½ - 3minutes. Strain and rinse with cool water; let sit in strainer for 5-10 minutes, and then blot with paper towel to dry. Add sour cream and mayonnaise, mix well. Add remainder of ingredients, then chill, serve warm or cold with crusty bread, crackers or use a vegetable dip.

If using frozen spinach, let thaw then gently squeeze out water, or strain. Pat to dry and mix as directed above.