“Peg’s” Spinach & Ranch Dip

hiddenvalley.com

While I am sure I have had this dip many times in the past, our recent trip to Charleston reminded me how downright good it is. I though it so good, in fact, that I told Peg she just had to give me the recipe because I’m always looking for a good cold dip.

To which she replied, “Um sure, Ashley – it’s on the back of the packet.” And then she and the rest of the Davies pointed and laughed as they are wont to do. And that is why I love them.

My embarrassment aside, this dip is solid, and I actually prefer it with veggies for dippers than chips, which is miraculous on its own.Also, you can definitely use light sour cream in this without any adverse effect. I know. My inner fat girl cries out with shame at this suggestion.

And don’t skip the water chesnuts – they are what gives this stuff its cracktastic crunch.

10 oz frozen chopped spinach, thawed and well-drained
8 oz water chestnuts, rinsed, drained and chopped
16 oz sour cream (you can go light here)
1 packet Hidden Valley Original Ranch Dips Mix
salt, black pepper and hot sauce to taste
French bread, cut into pieces
fresh veggies

  1. Mix first four ingredients (and s&p and hot sauce) together and chill for at least 30 minutes (preferably overnight).
  2. Dip the other stuff in it. Pretty straightforward.
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Filed under Appetizers, Comfort food, Dips, Veggies

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