SPINACH DIP WITH VEGETABLES

Dips are commonly used for finger foods, appetizers and other foods which can be held easily in the hand.  Thick dips based on sour cream, cream cheese, Greek yogurt or hung yogurt, mayonnaise or even beans are a staple of American hors d'oeuvres spread.  Dips are used to enhance the flavor of the foods such as pita bread, corn chips, crackers and cut up raw vegetables.  Unlike other sauces which are applied on the food, dips are typically for dipping the food into them.

If your family is not a big connoisseurs of raw vegetables or salads, you can make this spinach dip with some cut vegetables and they won't be able to resist eating them.
Spinach dip has many condiments and spices other than spinach.  For convenience frozen spinach can be used but fresh spinach certainly enhances the taste.

INGREDIENTS:

1 box (10 ounces) frozen spinach chopped, thawed, well drained or one bunch of fresh spinach washed, steamed and chopped very fine,  1 container (16 ounces) sour cream or Greek yogurt, 1 (8oz) pack of cream cheese on room temperature, 1 can (8 ounces) water chestnuts washed under running water and chopped into very small pieces,  1 packet onion soup mix, fresh vegetables to be eaten with the dip, salt and pepper to taste, 1/2 tsp of chives.

METHOD:

Mix together Greek yogurt, cream cheese, onion soup mix, spinach and water chestnuts.  Add spices,  Chill 30 minutes or until just before serving.
Serve with cubed bread and vegetables like carrots, broccoli, cauliflower, cucumber and bell peppers.