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There are a handful of recipes I make over and over again when I entertain; the items that people have come to expect when they visit. One of those things is spinach dip, typically served in a hollowed-out bread bowl with chunks of bread scattered all around for dipping. People frequently comment on how much they love my spinach dip, but I can鈥檛 really call it mine at all. The recipe is printed on the back of every packet of Knorr Vegetable Soup Mix. My mom used to make it for parties when I was a kid. At that time, it was her recipe. I make it now and it鈥檚 mine. You can make it tomorrow, and call it yours. But the true credit goes to Knorr.

Every single time I鈥檝e ever made this dip, I鈥檝e served it in a bread bowl (usually pumpernickel) with doughy chunks of sourdough and pumpernickel all around. Except recently, when I didn鈥檛 serve it with bread at all. I was inspired to try something new after a night out with my sister and a friend. We鈥檇 eaten at a restaurant which has several dishes on their menu featuring something called pasta chips. I鈥檇 had pasta chip nachos on a previous visit. And last week, we ordered a spinach and artichoke dip that was served with these crispy pasta chips. Following the initial nacho experience, my sister and I pondered how the pasta chips were made. When we had them again last week, an idea occurred to me. Perhaps they were made with wonton wrappers, like the wonton wrappers I used in the . I decided I鈥檇 give it a try.

Well, after frying up a batch, I can鈥檛 say for certain that the restaurant uses wonton wrappers for their pasta chips. The end result was quite similar, but not quite their pasta chips. But you鈥檒l never guess what they did turn out to be. Drum roll please鈥�. Fried Wonton Chips! And they are good; addictively good. So, I fried the whole batch and served my Wonton/Pasta Chips with the dip.

(See next page for recipe)

My Spinach Dip Recipe
(I mean Knorr鈥檚 Spinach Dip Recipe.)

1 10-ounce package Frozen Chopped Spinach
1 packet Knorr Vegetable Soup Mix
1 16-ounce container sour cream
1/2 cup Mayonnaise*
1 can Water Chestnuts, drained and chopped
1 bunch of Green Onions, sliced*

*The original Knorr鈥檚 recipe calls for 1 cup of Mayonnaise and 3 green onions.

Defrost the spinach and squeeze dry. (This would be a good time to use a piece of cheesecloth, but your hands will suffice.) Combine the spinach with the other ingredients. Mix to combine and refrigerate. The dip is best after it鈥檚 been refrigerated for a few hours. Serve with bread or chips.

Fried wonton chips

1 package Wonton Wrappers
Oil (Use a neutral flavored oil, such as canola.)

Use a knife or pizza cutter to cut the wonton wrappers, if desired. Pour about 1/4 inch oil into a pan. Heat over medium/medium-high until it鈥檚 good and hot. In small batches of about 5-6, place the wonton wrappers in the oil in a single layer. They will begin to cook quickly. Use tongs to flip the wrappers after a few seconds, when they begin to look a light toasty brown. Cook a few more seconds on the other side. Then, use your tongs to remove the fried wontons and place them on a paper towel to drain. Repeat for all wonton wrappers, stacking layers of paper towels, as necessary.

Amy Deline blogs at .

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