Published May 1, 2002.
This lackluster 1950s-style spinach dip recipe relic was long overdue for a makeover. The solution turned out to be surprisingly easy. For a spinach dip recipe with big, bold spinach taste, we used frozen spinach. A combination of mayonnaise and sour cream created a smooth, creamy base for the dip, while dill, parsley, garlic, and Tabasco replaced soup mix as the flavoring components.
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
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