Recipe for Spinach Dip without the Mix

Yield:

Time:

Defrost the spinach in the refrigerator overnight, or leave it on the kitchen counter for an hour. Squeeze out the excess water and place the spinach in a microwave-safe bowl.
Chop up the water chestnut and add it to the bowl. Whisk all of the dry ingredients together then toss with the spinach mixture. Cover the bowl and microwave the contents until thoroughly heated through, about 2-3 minutes. Cool to room temperature.
Add the lemon juice, sour cream, and mayonnaise. Fold all of the ingredients together until combined. Tuck the dip into the refrigerator for 1-2 hours.
Serve the spinach dip with tortilla chips, toasted bread, pita chips, or a variety of sliced vegetables!
Refrigerate any leftover spinach dip up to 3 days.

If your spinach is still frozen, thaw the greens in the microwave in 15-second bursts, making sure it is defrosted but isn't too hot to handle (since the water will have to be squeezed out).
You are welcome to use fresh spinach for this recipe; I recommend using about 1½lbs.
Chop the spinach if it seems a bit too stringy.
A can of water chestnut contains about 230g (8oz). If you can source fresh water chestnuts, even better! Peel them and use as indicated.
We heat the ingredients together to make sure there isn't anything that will spoil the spinach dip. Heat the mixture in a pot if you don't want to use a microwave. Just heat the ingredients through and turn off the flame.
If you plan on using citric acid instead of lemon juice, add the citric acid into the dry mixture.
Make sure your spinach mixture is sufficiently cooled before adding the dairy.
Try and keep the spinach dip cool, as it can lose its peak freshness easily.

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