I don’t know about you, but I could eat appetizers for breakfast, lunch, and dinner. I love me some small plates and that’s why this whole lack of crackers and bread can be so confounding. And also why I carry gluten-free crackers in my purse AT ALL TIMES. I don’t care if I’m “that lady,” I’m determined to enjoy pre-meal snacks wherever I wander.
When I decided to whip up some spinach dip, on account of all of the unpronounceable ingredients in any store-bought spin-dip, I also thought it would be a great way to get my app on in a gluten-free way. WRONG.
You know what has tons of unnecessary gluten inside? Soup mixes. You know what has tons of soup mix in it? Spinach dip. So I had to buy a gluten-free soup mix. This one —
Unfortunately there are a lot of chunks that don’t just “melt down” when you mix it up with dairy and spinach. So I would recommend putting this particular brand of onion soup through a food processor before you add it to your mixins. I also had to deal with the fact that it was very low sodium. Which is all healthy and stuff, but also means you need to add some extra salt to this recipe. Like 2-3 teaspoons of salt. Which also means, you probably shouldn’t add “soup mix” to your regular rotation for dinner unless you want a little hypertension in your life.
Still, gluten-free spinach dip! YUM.
Gluten-Free Spinach Dip
adapted from All Recipes
Prep time: 10 minutes Cook time: Chill overnight or 8 hours
1 (1 ounce) package gluten-free onion soup mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained, but not cooked
1 dash gluten-free Worcestershire sauce
1. Mix together gluten-free soup mix, mayonnaise, sour cream, water chestnuts, frozen spinach and Worcestershire sauce in a bowl.
2. Cover and refrigerate 8 hours or overnight.
Makes: A spinach dip party for @ six