Spinach Dip: Hot

I love spinach dip in all its forms, cold, hot, with or without artichokes... all kinds.  Cold or hot, it's great for either a homey snack, or for a holiday party table.  Plus, no matter how fatty it is, you can comfort yourself in knowing it is chock-full of healthy spinach.  I am going to give my basic recipe for both hot and cold spinach dips.  First, the hot.

For this recipe, you can use whatever cheeses you like, but white cheeses look best, I think, and parmesan is a must for sprinkling on top.  You can also add other veggies to this basic format, such as red peppers, or the classic artichoke hearts.

2 tbsp butter
2 tbsp finely minced yellow, white, or green onion
1 large bag baby spinach, washed, thoroughly dried, excess stems picked out, and roughly chopped
1 clove garlic, finely minced (or pressed in a garlic presser)
1/2 tsp crushed red pepper
2 tsp fresh parsley, chopped (or 1/2 tsp dried)
a few grinds black pepper
salt to taste (about 1/2 tsp)
1 tbsp flour
1/2 c cream
2 oz. white cheddar, shredded
2 oz. mozzarella, shredded
1/4 c parmesan, grated, divided

In a large non-stick pan, sautee onions in butter for two minutes; stir in garlic, crushed red pepper, parsley, black pepper, and salt; add fresh spinach and toss until spinach wilts, a few minutes.  (You can use frozen spinach, thawed and well-drained, instead).)  In a small cup or bowl, mix flour into cream until fully incorporated.  Pour spinach into a baking dish; stir in shredded cheeses, half the parmesan, and cream mixture; mix everything together.  Flatten out the top of the dip, and sprinkle the remaining parmesan on top.  Bake at 350 for about 15 minutes or until dip is hot and bubbling.  If you want, for a browner "crust" on top, you can then finish the dip under the broiler for 2-3 minutes.

Warm, bubbly spinach dip is great with tortilla chips, bread, or veggies.  I like to serve it with pita I cut into triangles, lightly seasoned and toasted.  This dip goes with just about anything.

Happy Holiday eating!