Ingredients
-
2
-
2
-
1 3/4
-
6
-
2
-
1/2
-
1/2
-
1
-
1
-
1/4
-
1/2
-
-
-
-
Directions
Warm Spinach Parmesan Dip, I got this recipe from Bon Appetit years ago It is still a favorite!!, SOOOO good! I have been making this for years, a GREAT recipe! Even tho this recipe is great as is, here are some of the changes I have made over the years: I only use 1 cup of onions and I usually prepare the day before, refrigerate overnite, then reheat I also use only 1/3 tsp cayenne For me, it’s easier to use two pkgs of frozen chopped spinach, thawed and squeezed dry I have found that 1T of lemon juice and 1 T of Dijon mustard are a nice addition You can use half and half and the consistency is just as good Sometimes I add some minced water chestnuts to add some crunch If you are decadent like we are, add more cheese and a bit more sour cream LOL Thanks for posting Abby Girl , I got this recipe from Bon Appetit years ago It is still a favorite!!
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Steps
|
1
Done
|
Melt Butter With Oil in Heavy Large Pot Over Medium Heat. Add Onion and Garlic; Saut Until Onion Is Tender, About 6 Minutes. |
|
2
Done
|
Add Flour; Stir 2 Minutes. Gradually Whisk in Stock and Cream; Bring to Boil, Whisking Constantly. Cook Until Mixture Thickens, Stirring Frequently, About 2 Minutes. |
|
3
Done
|
Remove from Heat. Stir in Spinach, Cheese, Sour Cream and Cayenne (spinach Will Wilt). |
|
4
Done
|
Season With Salt and Pepper. |
|
5
Done
|
Transfer Dip to Serving Bowl. Serve Warm With Toasted Baguette Slices. |
