For my second dish that I cooked during the quarantine, I decided to make a spinach dip that was in the cook book my grandma gave to our family. I altered the recipe a little bit because I wanted to make a cold dip, instead of a baked one. I started by putting my bacon on a pan and leaving that to cook, whilst it was cooking I started mixing together my base of cream cheese, sour cream, and mayo; I also started cutting up everything I was adding into the dip into small pieces. Once the bacon was all cooked I then added all the ingredients into my base and began to mix. I put the dip in the fridge over night. The next day I cut up sourdough bread and got my family to try it.
If I were to make this dish again I wouldn’t change anything because my family has been making it for years and its good the way it is.
I didn’t really have any challenges while I was making it because its a very simple dish. I guess the only thing that I could think of is I had to take a break while cutting the onions because my eyes were burning.
My greatest success was the flavor, since I let it sit in the fridge for 24 hours the flavors really came out more.
I am most proud that I did this very quickly. I have made this many times, but this time it took me around 15 minuets to do everything.