I usually make dip with a packet of soup mix powder, but I was out so I did the following and it turned out well – and since it was mostly with Coscto items, I thought I’d post here.

All measurements were eyeballed, so change as you desire:

  • 10oz frozen chopped spinach (cut spinach is too stringy, but if you want to use a food processor, you could use either, or substitute fresh spinach, kale, Yu Choy, Dau Miu, or anything else – or skip completely)
  • 1 cup mayonnaise (from the giant jug taking up all that refrigerator space)
  • 1 cup sour cream
  • 1-2 tsp “Better Than Bullion” “Seasoned Vegetable Base” (“Organic Reduced Sodium”) soup starter – this is in the spice aisle and any variety will do
  • 1 tsp Kirkland “Organic No-Salt Seasoning” – also in the spice aisle
  • a chunk of a pepper, minced (Italian long hot) – can sub red bell pepper, another hot pepper, or omit
  • 2-3 fresh garlic cloves, minced (or skip if you don’t love garlic)

Optional stuff you might like: chives/scallions/red onion, goat cheese, artichoke hearts, chopped mushrooms, sun-dried tomatoes, or go traditional and fry up a good sized onion until it is brown and caramelized to make more of a traditional ‘french onion’ dip.

Directions:

  1. In a small mixing bowl, microwave frozen spinach until warm, then lightly squeeze out excess water. It should be damp (to absorb the no-salt spice mix), but not so wet that the dip becomes soupy. If using a fresh veg, cook as desired.

  2. Add No-Salt Seasoning and Better Than Bullion to vegetable and mix together. Taste to ensure a bold flavor (the flavor will be softened by the dip base, but also bloom a bit as the dehydrated bits absorb moisture).

  3. Add garlic and fresh bell/chili/long-hot pepper, and any optional items you desire. Mix. If you are using a food processor, this is a good time to pulse everything together … but you can also wait until the end if you need more bulk to mix properly.

  4. Add the sour cream and mayonnaise. Stir together. Add optional ingredients as desired. Refrigerate for an hour. Note: You can it serve immediately, but it is weird to have warm dip for potato chips.