I preferred the taste of adding fresh spinach. Just tossed in a few cups of it straight from the cleaned for you alredady package. I used my Cuisinart and was easy, squeezy, lemon pleasy :)

I haven't made this in YEARS, but have promised my daughter that I will make it for her for New Years Day :-)

I use the Hawaiian bread, but the bread I scoop out of the middle, I chop up and add to the mix, along with a little finely minced fresh garlic and cilantro. I also add a can of crabmeat and a can of shrimp (drained well) sometimes. Save the crust center of the loaf and lay it on top of the dip in the bowl like a hat when chilling. It will soak up a little of the extra moisture.

I use half the veggie soup mix and half of an onion soup mix instead. Delish!

This dip is fabulous, its easy to make. I'm going to start using fresh spinach. Better and cheaper than restaurant versions. Soooooo good!

I use fresh baby spinach (which I sautee) and substitute Heluva Good French onion for the mayo.. leftovers only keep for about 2 days when you use fresh spinach, but leftovers are rarely a problem, this dip is addictive... I also prefer the Hawaiian bread with it.

yummy with Bugles too

I modified this recipe because I didn't want to use mayonnaise. Here is my recipe: I use organic spinach one bag chopped frozen spinach (I buy it at Safeway and the bag is bigger than 10 oz.), 1 (8oz.) can sliced water chestnut, 1 pkg. Knorr vegetable soup mix, and 24 oz. Lucerne Sour Cream (I use both regular or low fat it doesn't matter-I get the one available). Directions: Large bowl I put the Knorr mix on the bottom, than empty the sour Cream into the bowl and mix them together so the mix/flavors combine. After I defrost the spinach and use paper towel to help squeeze out the extra water I add it the bowl (I do this by the hand full at a time until the bag is empty). I use paper towel to squeeze out the extra liquid in the chestnuts, put it in a mini food processor or Ninja to finely chop them and add to the bowl. I mix all the ingredients up using a fork or spatula (the one you use for spreading icy over a cake) and make sure the mix on the bottom is combined. I cover the bowl and refrigerate for 45-hour and a half. When the vegetable in the mix is soft or re-hydrated I spread it on flour Tortilla and roll it up. Cut and serve. Addition: I use to add 1 can chopped clams to this dip but not everyone can eat seafood. I use paper towel to squeeze out the juice before I add it to the mix. I use this recipe all the time I make the rolls or the dip. I use mostly celery and carrot sticks. Oh, this dip usually uses all 8 tortilla rolls; Missions (Super Soft) is the best or the local brand here on Oahu. I tried it on Spinach and flour Tortilla but I rather keep to the flour one because it is softer and moist; the Spinach one does get dry.

I learned how to make this dip from a friend in California who used Knorr's Leek Soup mix and put it in a hollowed out sourdough bread bowl. We also use the pieces from inside the bowl as well as extra sour dough baguettes to serve with it. If you haven't tried it with Leek Soup, take it from our friends and family;it's really good. It's also good served with carrot and celery sticks.

I put the green onions and water chestnuts in the food processor. Pulse on high a few times. The soup mix package says to use the whole 16 OZ container of sour cream. That's what I used and works out great It makes a lot, but you'll need it.

I have made this delicious recipe for years. Now the package of Knorr's reads "cooked" spinach. ?? Anyone agree?

I omit the h2o chestnuts and add a pkg of crumbled blue cheese. Out of this world good!