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Super Bowl recipes: Spinach dip and fried wonton chips

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My Spinach Dip Recipe
(I mean Knorr’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 Knorr’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 it’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 it’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.

To see the original post, click here.

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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