Ingredients:

  • 10 oz (285g) frozen chopped spinach, thawed completely
  • 1/4 cup (15g) fresh scallions, whites and greens finely sliced
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1 cup (240g) sour cream
  • 1/2 cup (120g) mayonnaise
  • 1 tbsp (15ml) freshly squeezed lemon juice
  • 1/2 cup (60g) water chestnuts, drained and finely minced
  • 1/2 cup (50g) freshly grated Parmigiano-Reggiano
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Thaw and drain the 10 oz frozen chopped spinach. Note: Do this in a colander over the sink to catch the initial run off.
  2. Squeeze the spinach inside a clean kitchen towel until no more green liquid drips out. The spinach should look like a dense, dry puck.
  3. Mash the softened 8 oz cream cheese in a large bowl. Note: It must be room temperature to avoid white lumps.
  4. Whisk in the 1 cup sour cream, 1/2 cup mayo, and 1 tbsp lemon juice until the mixture is completely smooth.
  5. Stir in the 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, salt, and pepper.
  6. Add the grated 1/2 cup Parmigiano Reggiano and the 1/2 cup minced water chestnuts.
  7. Break up the spinach puck with your fingers and scatter it over the cream.
  8. Fold the greens and the 1/4 cup sliced scallions into the base until evenly distributed.
  9. Chill for at least 30 minutes until the flavors have melded and the texture is firm.