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!
