Super Bowl recipes: Spinach dip and fried wonton chips(Read article summary)
Make sure your Super Bowl recipes include the crowd-pleasing spinach dip.
The Gourmand Mom
There are a handful of recipes I make over and over again when I entertain; the items that people have come to expect when they visit. One of those things is spinach dip, typically served in a hollowed-out bread bowl with chunks of bread scattered all around for dipping. People frequently comment on how much they love my spinach dip, but I canâ€™t really call it mine at all. The recipe is printed on the back of every packet of Knorr Vegetable Soup Mix. My mom used to make it for parties when I was a kid. At that time, it was her recipe. I make it now and itâ€™s mine. You can make it tomorrow, and call it yours. But the true credit goes to Knorr.
Every single time Iâ€™ve ever made this dip, Iâ€™ve served it in a bread bowl (usually pumpernickel) with doughy chunks of sourdough and pumpernickel all around. Except recently, when I didnâ€™t serve it with bread at all. I was inspired to try something new after a night out with my sister and a friend. Weâ€™d eaten at a restaurant which has several dishes on their menu featuring something called pasta chips. Iâ€™d had pasta chip nachos on a previous visit. And last week, we ordered a spinach and artichoke dip that was served with these crispy pasta chips. Following the initial nacho experience, my sister and I pondered how the pasta chips were made. When we had them again last week, an idea occurred to me. Perhaps they were made with wonton wrappers, like the wonton wrappers I used in the Shrimp and Sweet Corn Ravioli. I decided Iâ€™d give it a try.
Well, after frying up a batch, I canâ€™t say for certain that the restaurant uses wonton wrappers for their pasta chips. The end result was quite similar, but not quite their pasta chips. But youâ€™ll never guess what they did turn out to be. Drum roll pleaseâ€¦. Fried Wonton Chips! And they are good; addictively good. So, I fried the whole batch and served my Wonton/Pasta Chips with the dip.
(See next page for recipe)
My Spinach Dip Recipe
(I mean Knorrâ€™s Spinach Dip Recipe.)
1 10-ounce package Frozen Chopped Spinach
1 packet Knorr Vegetable Soup Mix
1 16-ounce container sour cream
1/2 cup Mayonnaise*
1 can Water Chestnuts, drained and chopped
1 bunch of Green Onions, sliced*
*The original Knorrâ€™s recipe calls for 1 cup of Mayonnaise and 3 green onions.
Defrost the spinach and squeeze dry. (This would be a good time to use a piece of cheesecloth, but your hands will suffice.) Combine the spinach with the other ingredients. Mix to combine and refrigerate. The dip is best after itâ€™s been refrigerated for a few hours. Serve with bread or chips.
Fried wonton chips
1 package Wonton Wrappers
Oil (Use a neutral flavored oil, such as canola.)
Use a knife or pizza cutter to cut the wonton wrappers, if desired. Pour about 1/4 inch oil into a pan. Heat over medium/medium-high until itâ€™s good and hot. In small batches of about 5-6, place the wonton wrappers in the oil in a single layer. They will begin to cook quickly. Use tongs to flip the wrappers after a few seconds, when they begin to look a light toasty brown. Cook a few more seconds on the other side. Then, use your tongs to remove the fried wontons and place them on a paper towel to drain. Repeat for all wonton wrappers, stacking layers of paper towels, as necessary.
Amy Deline blogs at The Gourmand Mom.
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