I can’t believe May is already here! May is going to be super busy because I have two books releasing (Love’s Last Kiss on May 17th and a short story in the Hope for Ukraine Anthology on May 24th) and my son is graduating from college. So this month I’m sharing recipes that I’ll be serving at a backyard graduation party and a book signing event.
These recipes are easy to make, even easier to transport, and will feed an army of young twenty-somethings. First up is my favorite Spinach Dip recipe. I found this recipe years ago on the back of a Hidden Valley Ranch powdered salad dressing package and have, over the years, adapted it to make it my own. I do love serving it in a round and carved out pumpernickel bread. I also always have baby carrots and peapods and Stone Wheat crackers on the side. Some people even serve it as a topping for hamburgers–and I have to admit that it tastes great on top of juicy burgers right off the grill.
I hope you all are enjoying your Spring and that your grills are heating up in anticipation of outdoor parties.

Spinach Dip
Ingredients
- 16 ounces sour cream
- 1 10 ounce package frozen chopped spinach thawed and drained well
- 1 8 ounce can chopped water chestnuts drained
- 1 1 ounce package Hidden Valley Ranch Dressing powder
- 1/4 cup dried minced onion reconstituted
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 large round pumpernickel or Rye loaf of bread (cut up 1 loaf into 1/2" chunks)
Instructions
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Stir the sour cream, water chestnuts, ranch dressing, minced onion, basil, oregano ,and drained spinach together in a large bowl. Chill for 1 hour.
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Cut the top off the round bread loaf and cut out a hole in the center. Fill the hole with spinach dip. Cut up the top and extra bread to serve on the side. Serve with baby carrots and other veggies and your favorite crackers.