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Preparation
- Begin by preheating your oven to 350°F (175°C).
- Thaw the frozen chopped spinach and ensure it’s well-drained. You can use a clean kitchen towel or paper towels to press out excess moisture.
- Drain and chop the water chestnuts.
- Thinly slice the green onions.
- Grease a baking dish with non-stick cooking spray.
Cooking
- In a large mixing bowl, combine the sour cream, mayonnaise, and ranch dressing mix until well blended.
- Add the chopped spinach, chopped water chestnuts, sliced green onions, and shredded cheeses to the bowl. Mix everything together until evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Serving
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden brown.
- Once done, remove the dip from the oven and let it cool slightly before serving.
- Garnish with additional sliced green onions, if desired.
- Serve warm with your favorite dippers such as tortilla chips, crackers, or vegetable sticks.
Tips………….
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