The famous spinach dip

Re: The famous spinach dip

• ashleemw

  January 2012

  You could try doing the sour cream (i use half greek yogurt)/spinach/knorr spinach dip that's served cold, and then just drop the dollops in at the last second. 

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• LXLX

  January 2012

  ashleemw:

  You could try doing the sour cream (i use half greek yogurt)/spinach/knorr spinach dip that's served cold, and then just drop the dollops in at the last second. 

  This is what I was going to suggest.

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• luckyinlove11902

  January 2012

  Lucille Bluth:

  ashleemw:

  You could try doing the sour cream (i use half greek yogurt)/spinach/knorr spinach dip that's served cold, and then just drop the dollops in at the last second. 

  This is what I was going to suggest.

  Same here. That's the spinach dip I always make (although I use Lipton Vegetable soup mix, not Knorr...I thin it's too salty).
  

  

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• clseale13

  January 2012

  luckyinlove11902:

  Lucille Bluth:

  ashleemw:

  You could try doing the sour cream (i use half greek yogurt)/spinach/knorr spinach dip that's served cold, and then just drop the dollops in at the last second. 

  This is what I was going to suggest.

  Same here. That's the spinach dip I always make (although I use Lipton Vegetable soup mix, not Knorr...I thin it's too salty).
  

   Thanks, girls! I'll try that.

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• ashleemw

  January 2012

  One more option - you can always put the phyllo cups on a cookie sheet, fill them with dip, then keep them warm in the oven at 250* for as long as you need to. The cups actually do taste a little better when crisped and warm, I think. But either way I'm sure they'll be great!

  Love 9.3.03 Marriage 12.1.07 Baby Carriage 8.3.11

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• clseale13

  January 2012

  I'm definitely going to warm/brown the cups and try to set them out only maybe 10 min before everyone gets there, I just wasn't sure how warm they'd stay. Thanks!

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• Mrs_W_Pookie

  January 2012

  I definitely think my spinach dip needs to be kept consistently warm.  It tends to get a little congealed once it gets to room temp and I constantly reheat it when the event permits.
  

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• clseale13

  January 2012

  Mrs_W_Pookie:

  I definitely think my spinach dip needs to be kept consistently warm.  It tends to get a little congealed once it gets to room temp and I constantly reheat it when the event permits.
  

  That's what I was afraid of. Thanks!

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• KappaUCF20

  January 2012

  ashleemw:

  You could try doing the sour cream (i use half greek yogurt)/spinach/knorr spinach dip that's served cold, and then just drop the dollops in at the last second. 

  this is my favorite recipe too.  Always a hit at parties. 
  

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