Spinach and water chestnut dip

Spinach and water chestnut dip was all the rage in the 1970s, and I adored it.

An unlikely cast of ingredients – spinach, water chestnuts, powdered soup mix and mayonnaise – come together in the most silky, savoury, crunchy way imaginable.

As I remember, it was usually served in a hollowed out bread loaf, surrounded by chunks of bread for dipping. I don’t bother with the bread bowl presentation. For one thing, it’s a faff.

Also, soft lumps of bread aren’t the best vehicle for transporting the dip from bowl to mouth – crackers or melba toast work much better.

Spinach and water chestnut dip

• 1kg fresh spinach, rinsed
• 4oz tin water chestnuts, chopped
• 3 green onions, sliced thinly crosswise
• ¼ cup mayonnaise
• ¼ cup sour cream or crème fraiche
• 1 Tb onion soup mix
• a small, round loaf of bread, for serving (optional)

1. Steam the spinach until wilted. Drain and squeeze as much liquid from the spinach as possible. Chop.
2. In a mixing bowl, combine the chopped spinach, water chestnuts, green onion, mayonnaise, sour cream and onion soup mix.
3. Chill the dip for a few hours (or overnight).
4. Serve with crackers or melba toast for dipping.

Tags: spinach, vegetarian, water chestnuts