Ranch Spinach Dip

So you're going to a party, and you want to take something.  But, it has to be easy and quick.  Here's just the thing.  My ranch spinach dip.  And if you use a bread bowl for your container, you don't have to worry about bringing home any dishes, (another bonus to the party night)!.  My husband and grand kids all love this and I can whip it up in no time, plus it's so inexpensive.  This recipe makes 2 cups.

You will need:
1 10 ounce box of frozen chopped spinach
1 16 ounce container sour cream
1 8 ounce can water chestnuts
3 Tabs of my homemade Ranch Dressing Mix
1 Tabs salt
1 loaf bread, (optional)
Fresh vegetables and fruits, (your choice)

Thaw and drain your spinach.  (If you get whole spinach, make sure to chop it up - I find it easier to use already chopped spinach.)  Make sure you get all the water out of the spinach, (very important!)

Drain and chop the water chestnuts.

In a medium bowl combine the sour cream, water chestnuts, spinach, salt, and ranch dressing mix.

Note:  If you want to substitute a 1 ounce package of store purchased ranch dressing mix, then do NOT add the salt.  I choose to make my own dressing mix, so that I don't add all the extra salt and chemical preservatives to my dip.  It allows my dip to taste fresher.  (Click on the link to get the recipe for my homemade ranch dressing mix.)

Now cover and chill for 30 minutes while you get your bread bowl ready.

Today I am using a square loaf of rosemary garlic herb bread that I made in my bread machine, (I think this will be a different way to present the dip).  You can use a nice round French bread, a soup bowl, a scooped out long french loaf, or even just serve it in a nice attractive bowl.  I like not bringing home a bowl to wash, (and the guest like to eat the bread bowl - scooping out the last of the dip).

I removed the top 1/3 of the loaf and the inside portion.  Save the bread, so you can cube it to serve with the dip.  Everyone loves to dip bread as well as the vegetables and fruits.  Start chopping you fruits and vegetables.

OK - now it's been 30 minutes.  Give your dip a quick taste to see if it needs any more salt.  It shouldn't, but if your tastes run different, just add a little more and give it a good stir.  Then fill the bread bowl.

Already you can see that my dip is coming together.  I just set it back in the refrigerator until I'm ready to leave for the party.

Here's my bread from the inside of the loaf, I've cubed it into nice size pieces, (about 1 1/2 inches squared).

Now, just start layering your fruits and vegetables around the bread bowl.  See if your hostess if will to provide the platter for you, you've scored - just take the food items to the party, set up the platter, and come home empty-handed, (no mess to clean up at home !!).

My platter is always one of the very first to be cleaned out, and everyone remarks about how good and fresh the dip tastes.

Give it a try for your New Year's Eve party or at your next cookout, and let me know how you displayed your dip.

ENJOY and HAPPY NEW YEAR TO ALL MY FOLLOWERS.  I hope you've all signed up to received your weekly email recipe.