Some game days are so busy that making a hot dip or appetizer that morning is just impossible. It’s been happening to me a lot more now that I’ve started working on Saturdays. But I’ve found a recipe that is actually better when you make it the night before. Even better, it only takes a few minutes to mix up. After that, just store it in the fridge until you’re ready to serve it. Here’s the recipe to my mom’s cold spinach dip.
Ingredients
- 10 oz. frozen spinach (thawed and all water squeezed out)
- 8 oz. sour cream
- 1 package Knorr vegetable soup mix
- 1/2 cup mayo
- 3 green onions, chopped (optional)
- 1 small can of water chestnuts (chopped)
- Crackers, Tortilla chips or Fritos Scoops, and vegetables. (All are good choices, but I’m pairing veggies and crackers today.)
Directions
- Mix together all ingredients.
- Cover and chill in the fridge until ready to serve.
That’s it! Super simple and perfect for making ahead. Anyone else make this kind of cold spinach dip? Let me know your recipe in the comments. 
