It's been a good long while since I posted a recipe.  So, today I'm sharing with you one of my homemade, simple, easy wonders that I whipped up for Luke & my Labor Day Picnic.  I put the dip into a homemade loaf of Amish Bread made from a starter mix, you can get that recipe here and read how to make the starter mix for yourself. (Sidebar: The recipe I have is the potato flake Amish Friendship Bread)

HOMEMADE SPINACH DIP

This is such a simple & easy recipe and it will save you a LOT of money over the store bought brand, not to mention that it is undoubtedly healthier for you!  I have two different recipes, but I will share with you the recipe above.  This recipe yield a LOT of dip, so please plan to make this for a party of 12 or more people.

Everyday Version:

• 2 cups sour cream
• 1 cup real mayonnaise
• 1 clove garlic minced
• 1 frozen block chopped spinach (thawed, rinsed, & drained)
• 1 package Knorr vegetable dip
• Lemon

Directions:

• Thaw & rinse frozen chopped spinach. (You can use fresh, but you must first boil it, then squeeze the water out, chop, and drain)
• Combine Sour Cream, mayo, garlic, & vegetable dip and stir together
• Add spinach to sour cream mixture.
• Stir until there are no "clumps" left
• Halve the lemon and squeeze 1/2 into the dip (save the other half or add to water for a sparkle & citrusy zip)
• Stir all contents together.
• Refrigerate for approximately 2-6 hours before serving (overnight is best).

Now, for those of you who want something a little healthier, here is to other version I have using Greek Yogurt.  This has lots of protein in it, but ironically, the calorie count is almost the same!

Healthy Version:

• 2 cups Plain Greek Yogurt
• 1 cup real mayonnaise
• 1 clove garlic
• 1 frozen block chopped spinach (thawed, rinsed, & drained)
• 1 package Knorr vegetable dip
• Lemon

Directions:

• Thaw & rinse frozen chopped spinach. (You can use fresh, but you must first boil it, then squeeze the water out, chop, and drain)
• Combine Greek Yogurt, mayo, garlic, & vegetable dip and stir together
• Add spinach to yogurt mixture.
• Stir until there are no "clumps" left
• Halve the lemon and squeeze 1/2 into the dip (save the other half or add to water for a sparkle & citrusy zip)
• Stir all contents together.
• Refrigerate for approximately 2-6 hours before serving (overnight is best).