Spinach – Water Chestnuts – Dip

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

1 can chestnuts, (water chestnuts), 70 g drained weight
450 g creamed spinach, frozen
1 bunch spring onion (s)
3 cups sour cream, 250 g each
3 cups sour cream, 250 g each
1 tablespoon vegetable stock, grained
2 tablespoon mayonnaise or Miracel Whip

Instructions

Thaw the spinach, it should be room temperature when mixed into the dip. Chop the water chestnuts finely (just like you chop garlic), possibly puree briefly. Cut the spring onions into small rings.
Put everything in a large bowl and mix well with the sour cream, sour cream, mayonnaise and granulated broth and leave to stand in the refrigerator for 1 hour, covered.
Serve as a dip with baked potatoes or vegetables.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.