Tasty Tuesday: Cool and Creamy Spinach Dip

Lately I just haven't been feeling very inspired in the kitchen. I've tried a few new recipes this month, but, for the most part, I've been sticking with old favorites. (And, if I'm being completely honest, I've also been relying on eating out and convenience foods a lot lately. That's what happens when you spend a weekend visiting family in Kansas City and then have the apartment to yourself for a week while your husband is out of town. Or at least that's what happens with me.)

I thought about skipping a Tasty Tuesday post altogether this week because I really didn't have anything to share. But then I started thinking about the fact that I have a small archive of old recipes and pictures that I've never gotten around to posting here.

This spinach dip is one of those recipes.

I've made this dip countless times (though I unfortunately haven't bothered to photograph it more than once, as you can probably tell by the less than stellar picture in this post). If I need to bring something in to feed a group at work, this is my go-to recipe. I'm posting the original recipe measurements here, but I typically double (or sometimes even triple) this recipe if I know I'm feeding a crowd. Trust me ... This goes fast!

Cool and Creamy Spinach Dip

A recipe from Cassie Craves.

Ingredient List:

• 1 10 oz. package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup shredded Parmesan cheese (The original recipe calls for less, but I'm usually a little more generous with the cheese since everyone I serve this to seems to think more cheese equals a better dip. I don't disagree.)
• 1 packet dry vegetable soup mix (I usually either use Knorr or Mrs. Grass. The Mrs. Grass brand comes in a box with two packets, so it's very convenient if I'm doubling the recipe.)

Instructions:

1.  Mix all of the ingredients together in a medium bowl. I usually stir the dip quite a few times to make sure everything is as evenly distributed as possible.

2.  Cover and refrigerate for at least 4 hours. (I always make this the night before I plan to serve it.)

And that's it. This is literally one of the easiest recipes I've ever made, and it's absolutely delicious.

I usually serve this with tortilla chips (as you can see from the picture), but I'm sure it would also be good with fresh vegetables, potato chips, or bread.