4 cups of fresh baby pre-washed spinach, stems removed
8 ounces softened cream cheese, no lo-fat or 10-cal, just regular
1 ½ cups sour cream or plain yogurt, or combination, again regular
If desired, add 1 or 2 tablespoons of mayonnaise
1 cup chopped water chestnuts or jicama or even walnuts or pecans, if it appeals to you. The idea is to get a feeling of crunch.
Blanch spinach in boiling, salted water for 30 to 50 seconds. Drop in pot of cold water to cool. Drain, squeeze water out as thoroughly as possible with hands. Chop; combine all ingredients in processor for 30 seconds or combine by stirring, this just takes more energy. Add your own touch with chopped, fresh herbs or even thinly sliced scallions. Serve with chips, crackers, toasted baguette slices, pita bread et al.
(You could use frozen chopped spinach, but it will not taste as good. Baby spinach is more expensive. Regular fresh spinach is fine, but wash well. Sandy dips are a social no-no)