Spinach Dip

This is a cold spinach dip, soooo good and really simple!

You'll need some mayo, not Miracle Whip or fat free, trust me, it will taste funny.

Celery salt and garlic powder

No need to dirty measuring spoons, use your hand, that's about a tablespoon

The grocery store didn't have frozen spinach, so I made my own cooked spinach.

I let the spinach leaves wilt in hot water for a few minutes.

Strained it, let it cool and squeezed with my hands it several times until no water ran out.

But if your grocery store has frozen spinach, go for it. They normally come in little 10 oz. boxes. Just set the box out and let it thaw, or thaw it in the microwave. While it's still in the box, squeeze it really hard over the sink until all the water is out of the spinach.

Chop half a red onion

Mix your spinach, chopped onion, 8 0z Mexican cheddar shredded cheese or just plain ole sharp cheddar cheese, your mayonnaise, celery salt and garlic powder. It's easiest to mix it with a fork, it helps break up the spinach. This dip, and most, are best if they can sit over night so the flavors can all mix together. Refrigerate and serve with chips.

Ingredients:
10 oz. Spinach
8 oz. Mexican cheddar or sharp cheddar, grated
1/2 red onion, chopped
11/2 - 3/4 cup mayonnaise (after it sits overnight in the fridge you may need to add a bit more)
1 teaspoon celery salt (or to taste)
1 teaspoon garlic salt (or to taste)