Tag Archives: sour cream

The Best Spinach Dip

Spinach dip is a death row food for me (you know, what you’d request if you were on death row for a last meal). I grew up with our family making it a certain way. As I became an adult and went to non family parties, I learned a bitter truth: not everyone made spinach dip the best way. It was shocking, to say the least. In an effort to show people the best version of spinach dip, I feel compelled to share our family version.

Cold, creamy, deliciousness. And it's spinach so it's healthy, right?!

Cold, creamy, deliciousness. And it’s spinach so it’s healthy, right?!

The Best Spinach Dip

  • 1 (16 ounce) container sour cream
  • 1 cup Duke’s mayonnaise  (if you don’t have Duke’s, Best Food’s will work fine)
  • 1 (8 ounce) can sliced water chestnuts drained and chopped
  • 1  packet Knorr Leek Soup Mix 
  • 1 (10 ounce) package frozen chopped spinach
  • 3 Green onions thinly sliced (as an onion dis-liker, this is optional)
So basic! So easy! So good!

So basic! So easy! So good!

Defrost and dry your spinach. This is a very important step, if you don’t dry you spinach enough, you get soggy dip, and that’s gross. After your spinach is nice and dry mix all the ingredients together. Let’s chill in the refrigerator overnight. If you get too exited about this and try and eat the dip before the it gets to set, it’s going to feel like you are eating glass because the dehydrated leeks are tough.

This right here is the secret. Use LEEK soup mix. Not vegetable like to Knorr recipe calls for. This is SO much better!

This right here is the secret. Use LEEK soup mix. Not vegetable like to Knorr recipe calls for. This is why it’s the best!

Serve this dip with good sourdough bread. If you feel fancy, hollow out one of the sourdough bread rounds and put the dip in it. That’s how it was done at family holidays around here. Also as much as I hate saying this, raw vegetables also compliment this dip very nicely. That is it, the best way to make cold spinach dip!

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Recipe: Sour Cream Chicken Casserole

You know those meals that are seared into your memory because they are the ultimate comfort for you? Those meals that when something bad happens, your Mom would make them for you to feel better? I also call these meals, death row foods. They are just so good I would want to eat them for my last meal.

I’m going to share with you one of those recipes. Here is the caveat though, you must PROMISE me you won’t try and church this recipe up. No replacing greek yogurt for the sour cream, no fake chicken, no margarine, the only thing you can do it add more butter, more sour cream, MOAR (but seriously though, don’t mess with this recipe, just enjoy).

When I was on  my puking tour (I HAD super bad anxiety, being off the ranch was hell for me, and my body would respond by being violently ill) of the Oregon Country Faire. My vegan ex-boyfriend tried to keep me from meat (puking up tofu sucks, it doesn’t taste any better coming back up (and who in their right mind tries to keep a cattlerancher from eating meat?!?!?)) this is the one meal I dreamed about (and a steak). All I wanted in life was for my Mom’s Sour Cream Casserole (and a steak). In the end, I got my meaty casserole and the vegan ex-boyfriend was released back into the wild as a single, omnivore (it’s my catch a release program).

This is what you will need (plus shredded chicken).

This is what you will need (plus shredded chicken).

Sour Cream Chicken Casserole

4-6 chicken breasts or 1 whole fryer
8oz pkg. Pepperidge Farm stuffing mix (make sure you get the kind in the BLUE package, it matters, trust me)
8 Tbsp. butter
8oz container sour cream
1 can cream of chicken soup
1 can cream of celery soup

Shred your chicken. If you use chicken breast, you can just throw them in your Kitchen Aid mixer while they are warm, with the paddle attachment, and it will shred your chicken FOR YOU!

Shred your chicken. If you use chicken breast, you can just throw them in your Kitchen Aid mixer while they are warm, with the paddle attachment, and it will shred your chicken FOR YOU!

Cook chicken, pick off meat.

You are going to have a layer of stuffing on the bottom and the top - plan accordingly.

You are going to have a layer of stuffing on the bottom and the top – plan accordingly.

Melt ½ of butter and ½ of the stuffing mix in the casserole dish.

The "filling". It's so good.

The “filling”. It’s so good.

In medium bowl mix sour cream, soups, and chicken. Spoon over layer of stuffing butter mixture. Mix together remaining stuffing and butter and spread over top of chicken.

I want this in my belly.

I want this in my belly.

Bake at 350 for 45 minutes. Serve with cranberry sauce (for reals).

Promise me you will make this. It’s excellent with corn on the cob too and green beans, or brussel sprouts, or salad! And you need to serve warm bread with it so you can wipe up all the creamy goodness left on your plate. AND it’s is glorious as leftover!

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