Ingredients:

  • 8 oz full-fat cream cheese, brick style
  • 1 cup high-fat sour cream
  • 1/2 cup avocado oil mayonnaise
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can (8 oz) water chestnuts, finely diced
  • 3 large scallions, whites and greens finely sliced
  • 1 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Place thawed spinach into a cheesecloth or thin kitchen towel. Over a sink, twist the cloth tightly and squeeze with maximum force until no more liquid drips out. Break the dry spinach ball apart into fine flecks.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Fold and cream together using a spatula until completely smooth and no lumps remain.
  3. Fold in the dry spinach flecks, diced water chestnuts, sliced scallions, and Parmesan cheese. Sprinkle salt, garlic powder, onion powder, and red pepper flakes over the top. Stir gently until evenly distributed.
  4. Cover the bowl and refrigerate for at least 2 hours to allow the dried spices to rehydrate and the flavors to meld.