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STK Blend Veggie Dip

Quick and easy dip to take to a party or make for the kids before they get home and need a snack! Like all dips, it is better the next day, but it will still be a hit on the same day!

DIFFICULTY

Easy

TIME

15 minutes

BUDGET

The Ingredients

Serves: 4

2 TBSP milk
2 tsp STK Blend
½ cup mayonnaise
½ cup sour cream
1 – 8 oz can of sliced water chestnuts
3 oz defrosted, drained frozen chopped spinach
Pinch of white pepper
¼ tsp of onion powder
1 TBSP sundried tomatoes diced (optional)

Tips

KEEP IN MIND

You can add some additional vegetables to this recipe! Peppers, sweet and spicy would be a great addition, small dice, and just enough to add color and flavor. Red onion about 1 TBS very small diced, or green onion, or chives.
If you add too many extra vegetables, just add a little more sour cream, mayonnaise and STK Blend – taste and go!
You can substitute the dairy with non dairy, remember to be sure that no sugar is added to your substitution, and keep in mind the texture of what you are adding is similar to the “original” item’s consistency.
You do not have to soak the STK Blend as the recipe states, the soaking is just to soften up the dehydrated vegetables in the blend.
You do not have to make this ahead, but the flavors are much more present if you can make it ahead.

The Method

Step 1

Put the 2 TBS of milk and 2 tsp of STK Blend into a small dish, give it a gentle stir, and then cover with a lid or plastic wrap, and then refrigerate for 4 to 24 hours. There is no need to stir the mixture again before using.

Step 2

Defrost the spinach in a strainer in a sink or over a bowl. Once defrosted, press on the spinach in the strainer (gently – you do not want to push the wire out of its frame!). Remove the spinach from the strainer to 2 full size paper towels. Roll the spinach up in the paper towels to further dry out the spinach.

Step 3
Remove the spinach from the paper towels and onto a cutting board. Using a sharp knife cut the spinach up more to make them smaller. Measure out 3 oz of spinach and then place into a medium size mixing bowl.

Step 4
Drain the water chestnuts in a strainer from their can. Move them a small handful at a time to the cutting board and chop them to about ¼ inch pieces. Finish this process with all of the water chestnuts. Put the water chestnuts in the bowl with the spinach.

Step 5
Cut up the sun dried tomatoes if you are using them and any other vegetables you want to add then place them in the bowl with the spinach.

Step 6
In a second medium sized mixing bowl, place the mayonnaise, sour cream and the soaked STK Blend with the milk it was in. Gently stir with a wire whisk or rubber spatula.

Step 7
Add in the onion powder & white pepper. Stir well.

Step 8
Add into the mayonnaise mixture all of the ingredients you chopped and placed in a bowl. Gently, but thoroughly, stir until all of the ingredients are distributed evenly.

Step 9
You can serve this dip now, or you can refrigerate it, covered, up to 4 days.

Step 10
Enjoy this dip with cubed French bread, or crackers, or baguette toasts, or a raw vegetable platter, even chips!