My older sister Tanya, was the first peraon that got me hooked with her spinich dip years ago. I automatically fell in love with it and for alot of the occasions I would ask her to make it. I gotta say that, one down side to making dips, is having to go out and buy the dry ranch packages in store. So I decided to dig though some recipes and create my very own with everyday ingredients at home, well at least I tried… I could not give up the chestnuts its not the same without it. I like to serve this dip with multigrain tortilla chips or pita bread chips. Anyway let me know your take on this dip please..

Ingredients:

• baby spinich 1/2 lb.
• bacon bits 1/2 cup
• water chestnuts can 8oz
• sour cream 12oz
• mayo 7oz
• ground black pepper ¾ tsp
• paprika 1 ½ tsp
• salt 1½ tsp
• onion powder 1tsp
• garlic powder 1tsp
• lemon juice 1 tsp
• Worcester sauce 2 tsp

Instructions:

1. Roughly chop and steam baby spinach for 5min. Or frezz and crush.
2. Cool the spinach in refrigerator while you are mixing the rest of the ingredients.
3. Mix sour cream, mayo, black pepper, salt, onion powder, garlic powder, lemon juice, Worcester sauce in a med size bowl.
4. finely dice chestnuts, afterwards adding to the dip.
5. Also add bacon bits and spinach.
6. Mix all the ingredients together and refrigerate for 1-2 hr before serving.
7. Enjoy with any chips or crackers of your choice. My favorites are (Stacy’s pita chips “simply naked”) and multigrain tortilla chips.