July 26, 2013 § 1 Comment
My spinach dip is quite famous and surprisingly only has 4 ingredients. Whenever I bring it to picnics or potlucks, people often ask for the recipe and I share it. The next time that I see them, they comment that they tried to make it but it wasn’t as good as mine.
I think the secret to cooking is to start with the best quality ingredients. I try to buy as much as I can from the farmers market and then I shop at organic food stores. The secret to this recipe is the organic sour cream which is the base of the dip. That alone will make or break this recipe.
People also comment that this recipe is so simple yet so flavourful. I believe in a less is more philosophy. All you need is to know how to cook properly and get a sense of how to combine ingredients that compliment each other. In this recipe I contrast the texture of the creamy sour cream to the crunchy water chestnuts. This creates a polar effect on the palate and keeps the dish alive.
To spice up my regular spinach dip and to get some chard into my kids, I decided to substitute spinach for chard. To be honest, it tastes exactly the same and turns the dip a little pink, my favourite colour. I thinly sliced focaccia bread which I toasted in the oven and served it with the dip.
Cooking time 20 minutes
1 bunch swiss chard
1/2 tsp (2 ml) – 1 tsp (5 ml) salt
1 can 227 ml sliced water chestnuts – drained and chopped
2 cups (500 ml) organic sour cream
1. Cut off stalks of chard and cut into 1 inch pieces and steam.
2. When the chard is wilted, drain any water, transfer to a cutting board and chop.
3. Place the chard in a bowl, add salt and let sit for 2-3 minutes.
4. Add the water chestnuts, stir and let sit another 2 minutes.
5. Add the sour cream and serve with crackers, bread or veggies.