This Retro Classic is a breeze to whip up & with only 3 ingredients!
This four day pseudo long weekend, created by the iconic Melbourne Cup horse race in the world’s most liveable city, always marks the start of our Festive Social Season. It’s a time where we glam up in a fashionista style unlike any other day of the year! I love pulling on my fancy frock, securing a stunning fascinator to my tresses & downing a glass of celebratory bubbles.
Alas, tis not to be this year as we must quickly pack up our belongings to depart our mountain top abode! We reluctant nomads are being forced on the move again due to the sale of yet another rental property. Not to the other side of the country this time, though, just sliding down to the bottom of this big hill.
But, I digress. It’s always lovely to have simple, easy foods to pick at & nibble throughout any party but especially at the races. This classic Spinach Dip is a proven crowd pleaser & it’s high time it made it back onto our Celebration Tables!
Simply bring a pot of water to the boil & throw in the contents from a 120g packet of fresh baby spinach leaves. Let them boil away to wilt then drain them & allow to cool ever so slightly.
Meanwhile, empty a 300g tub of sour cream into the pot & add in a 30g packet of spring vegetable soup mix then mix that in thoroughly along with the spinach.
Cook over a medium heat, stirring continuously, until it thickens up nicely then set aside to let the flavours develop for at least 15 minutes but it’s much better if you pop it in the fridge overnight.
Traditionally, this dip is served in a hollowed out round cob loaf with the scooped out bread being used to dip with but when needing Gluten Free, rice crackers & carrot sticks get devoured just as quickly!