Spinach and Chestnut Dip

Here’s a Rolls Royce of dips to share with friends over the next big game. Bound to bring a smile to the dial, even if the scoreline doesn’t.

  1. Drain and chop the chestnuts and slice the spring onions finely.
  2. Press the spinach to remove as much water as possible, then chop finely.
  3. Mix all the above in a bowl with the sour cream and mayonnaise, and season to taste.
  4. Serve with a good selection of warmed breads.
Recipe by:
Gavin Ball, Head Chef. Monteith's Brewery Bar, Rangiora.

Monteith's Credit

Meal Type:
Prep Time:
10 mins
Gavin Ball


500g blanched spinach

200ml sour cream

200ml mayonnaise

2 small tins of water chestnuts

2 spring onions

salt and pepper to taste