Thursday nights are usually pasta nights for us, and for lent I opted to make seafood spaghetti - but no that is not what I experimented on in the kitchen today. I had a surplus of cheese and spinach from the previous weeks dishes and remembering that hot dip I had at some restaurant a few months ago I decided to make something similar - so I browsed thru the net looking for a spinach cheese dip. I found several recipes but all called for cream cheese which I did not have so I went on to make my own version using only cheese, milk and the the spinach that I had on hand and I guess it turned out OK!
Hot Spinach and Cheese Dip
ingredients:
- 1 1/2 cup milk
- 1 to 1 1/2 cup cheese (I used cheddar but I think mozzarella will be good too)
- 1 cup frozed spinach with excess water sqeezed out
- medium onion chopped
- salt and pepper
how to:
- saute the onion in a bit of olive oil until translucent then add the spinach
- add the milk and let simmer for a couple of minutes
- add the cheese gradually until melted and mixture has thicken a bit
- add salt and pepper to taste
Hot Spinach and Cheese Dip
ingredients:
- 1 1/2 cup milk
- 1 to 1 1/2 cup cheese (I used cheddar but I think mozzarella will be good too)
- 1 cup frozed spinach with excess water sqeezed out
- medium onion chopped
- salt and pepper
how to:
- saute the onion in a bit of olive oil until translucent then add the spinach
- add the milk and let simmer for a couple of minutes
- add the cheese gradually until melted and mixture has thicken a bit
- add salt and pepper to taste
serve with toasted french bread or nacho chips
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