We have had lots of struggles and challenges in our lives, but we've had even more blessings!

Wednesday, December 28, 2011

Party Foods #11 - my rendition of Spinach Dip with Pumpernickel

     As I said yesterday, "Seeings how next weekend is New Years and lots of people either attend parties which they are suppose to take "snackie foods" to, or, they make that type of foods to eat while watching the football game on New Years Day, I decided to do the posting about those type of foods first. (how was that for a nice long sentence? o;-p)"
   "Besides the five types of pies we took (which will probably be the series I blog about after these snackie food recipes), we also took - Fresh Vegetable Pizza, Bacon Cheese Ball, Spinach dip with Pumpernickel, Shrimp Dip, "Italian" Meatballs in Parmesan Sauce and Sausage Dip.
     Today I am going to post about my rendition of Spinach Dip. At the bottom of this posting, you will find links to the other "party type foods" I have previously posted about. You'll have to come back and visit us again, to find the recipes for the other items. ;->"

    First step is to thaw your package of frozen chopped spinach. I use a 2 pound bag of it.
     Once completely thawed, drain it (otherwise your end result will be a gross color green soggy mess. Blah!!!). After letting it sit in the strainer for awhile, I press the spinach up the sides, sort of like "lining" the strainer with it, pressing hard as I go. If it still feels too moist, I take a couple of bunched up paper towels and press them hard all around. While you don't want it bone dry (although technically no bones are involved o;-p), you don't want it "squishy" either! ( <--- BONUS TIPS there)
     Dump the drained spinach into a medium sized mixing bowl and add the sour cream.
     And the mayonnaise (NOT Miracle Whip, though we love that stuff!)
     Thourally mix the three things together.
       Add the dried package of vegetable soup mix.
     Take some of the chopped carrots which you didn't use on your veggie pizza and chop them up into very fine small pieces.
        (most of these still needed chopped)
     Stir the soup mix and chopped carrots into everything else.
     Dump in the cut green onion stems.
     See how even all of the pieces are?  That's due to the fact that the other person helping me do prep work on Saturday, was "our" Amanda.  :-D 
     [for the record, there is NO mess beside her... just more figmentations of your imagination!!!  Well... there won't be after New Years Weekend...  ]

    Often they breeze in and out of town, for this or that family function and I never even get a glimpse of her, especially since being 'Ms. Vertigo' has kept me from attending church services. But this time, this time, I not only got to see and hug (:-D) her, we also had the wonderful privilege of spending a few hours with her. What fun!!! THANK-YOU Lord (as well as Amanda's husband and mom ;-]) for such a blessing as that!
   She steadily worked away at cutting up the green onions for all of the various recipes, while adding her wonderful sense of sarcasm and humor to everything going on. Delightful!
       Some people save the chopped pimento and use it as garnish on top of the finished product. I just add it right in with everything else.
   Brian likes water chestnuts in the spinach dip. I buy the ones that come in a can (not sure if they come in any other form, now that I think about it....)  Finely chop up the drained water chestnuts.
    Then mix every thing together till it's thourally blended.

   Now, some people buy a round loaf of pumpernickel bread, tear small pieces out of the middle of the top, until they have a hole the size of the spinach dip they made, and when it's time to serve, use the bread bowl they created to serve the dip in, putting the ripped out pieces of bread as well as some veggies around the bowl on the serving platter. It does look nice that way.
   But this time, I just put the dip in a cute retro bowl, we cut pieces of a regularly sliced loaf of pumpernickel into fourths and put them into a small wooden bowl next to it.
   Feel free to use which ever method works best for your occasion!

   And now for the actual recipe -
       My rendition of Spinach Dip with Pumpernickel
              adapted from the recipe we had gotten from our friend Patty Doren

    1 - 2 pound pkg. of frozen chopped spinach, drained!
    1 cup Sour Cream
    1 cup Mayonnaise (NOT Miracle Whip)
    1 pkg. dried Vegetable Soup Mix
    1 cup finely chopped Carrots
    1 to 1 1/2 cups Green Onion Tops
    1 small jar Pimento, chopped
    1 medium sized jar Water Chestnuts, chopped

    1 loaf Pumpernickel Bread

    In a medium sized bowl, stir together the well drained chopped spinach, sour cream and mayo. Add the dry soup mix and chopped carrots and blend everything together. Dump in the cut green onion stems, chopped pimento and chopped water chestnuts. Blend everything together THOURALLY. 


   Serve either in a 'bowl' made out of a round loaf of pumpernickel bread - or - serve in a regular bowl, with pieces of pumpernickel bread on the side, as well as cut vegetables.

    Enjoy, because this too is good for you! ;->

~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;->
You might also enjoy these postings:

~ "Party Foods" -
   - #1 - Bean Salsa (also known as "Rugby dip")
   - #2 - 'Polish roses' and Pickle Wraps
   - #3 - Garden Fresh Bruschette
   - #4 - Deviled Eggs
   - #5 - Chocolate Covered Strawberries
   - #6 - Improvised Chili Based Dip Recipe 
   - #7 - Bacon Cheese Ball
   - #8 - My version of Fruit Pizzas
   - #9 - Brownie Cups
   - #10 - My version of Veggie Pizza

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
I 'plan' on linking this particular posting up to:

   ~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/). 
   ~ "These Chicks Cooked Link Party",
hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)
 ~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).  
  ~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)     

~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
  ~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven'  (http://rtheyallyours.blogspot.com/).
  ~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)'  (http://momstheword--livingforhim.blogspot.com/).
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/).
 ~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
 ~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
  ~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace'  (http://www.blessedwithgrace.net/).


  1. I also used the whole box of oatmeal. For those of you who tried red onion soups & didn't like it, try leek. It's less severe. Knorr's creates it, and it's usually in the same location where you discover red onion soups, ramen, etc.

  2. Mmmm - looks delicious. I love your step-by-step directions.

  3. Cheryl, this looks delicious, a great recipe for the party! Thank you so much for sharing with Full Plate Thursday. Happy New Year to you and your family and Abundant Blessings in 2012!
    Miz Helen

  4. I created this formula for a job that I was providing and increased the formula periods three. But doing it just for one it just as excellent. This got great opinions. I used only 3/4 cup mayo and the whole bundle of oatmeal. I usually let the oatmeal unfreeze absolutely and then move it out in a cooking area bath towel. The leek soups mix is the key to it. It preference so much better then the Knorr Veggie soups mix. I would definitely create this again. Thanks for discussing.


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