Let’s start off with something easy, shall we? It’s easy in more ways than one! Not only is it easy to make, it’s easy on your wallet, easy to travel, easy to impress, and even easy on your waistline! Let’s face it, if this dip was a woman, it would probably hit on you… Yup, it’s that easy.
The two-step spinach dip is actually an adaptation of Pepperidge Farm Puff Pastry’s Chicken, Spinach, and Feta Shells recipe. I prefer it in dip form with some tortilla chips.
Start in the freezer aisle by the frozen vegetables. You’re looking to buy a single serve box of Green Giant Creamed Spinach. Next, head over to the fancy cheese section. Don’t worry, you’re going to end up with the least fancy and most common cheese in that area, one box of crumbled feta cheese.
To prepare, pop the frozen creamed spinach in the microwave according to the directions on the box, about five minutes. Meanwhile, ponder why it eventually became acceptable to use cream as a verb? Cream Spinach makes more sense.
Empty the entire box of feta into a medium sized serving bowl. Once the spinach is finished, carefully stir it into the bowl with the feta. It will be hot, very hot. My strategy has become cutting a corner off of the package, holding the opposite end and squeezing the spinach out with a folded paper towel. Your towel will get messy, but the end result is a tasty, tasty dip. If you’d like the feta to melt a bit more, just pop the bowl into the microwave for 45 seconds.
If you’d like, add in chicken. Danger, Will Robinson! This adds a third step to the recipe. You can make your own or use precooked chicken. My precooked preference is all natural Perdue Carved Chicken Breasts with no preservatives…. Sometimes it’s best not to ask questions.