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Fresh Spinach Dip


I mentioned the other day that I had a boat load of spinach that we harvested... all at once. Besides frying it, putting it in salads and the yummy Spinach Squares I found a wonderful dip. We sat outside on the deck, in the evening and celebrated the produce with a bowl of bagel chips and Fresh Spinach Dip. I highly recommend it!

I love to put the spinach in the freezer for about an hour, then take it out and crunch it down. Amazing how it breaks and is so brittle. If time does not permit this... just chop it up before placing it in the pan.

Fresh Spinach Dip

Makes: 1 1/2 cups

1 large bowl of fresh spinach approximately 6 cups packed down. (or 1 package of frozen chopped spinach)
1 T unsalted butter
2 T unsalted butter (yes, there are 2 times for the butter!)
1 T flour
1/4 buttermilk
4 oz Pepper Jack Cheese grated
1/4 t freshly ground pepper (this adds heat!)
1/4 t celery salt
1/4 t garlic salt
1/4 t Worcestershire Sauce

Preheat oven to 350 degrees.

Place 1 T butter in a small casserole dish and allow it to melt in the oven while you mix up the following ingredients.
Melt the butter in a saucepan over low heat. Add the flour and stir until bubbly, stirring constantly; do not brown. Add the buttermilk and stir until mixture thickens.
Add the cheese, pepper celery salt, garlic salt, and the Worcestershire Sauce and stir until the cheese has melted. Fold in the spinach. Transfer the mixture to the preheated casserole dish and bake until it starts to bubble, about 15minutes. Serve with bagel or tortilla chips.


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