Creamy Spinach Dip

The Final Product:IMG_0274

The Process:

IMG_0278

Heather’s Rating: 8/10

Arthur’s Rating: 7/10

     Average Score: 7.5/10

Comments:

This dip was missing it’s creaminess and did not re-heat as well as the Beer Cheese Dip. Although, it was still delicious with salty, crunchy chips.

The Recipe:

We used Taste of Home’s recipe. It was pretty simple and would go over well at parties.

Ingredients:

 

  • 2  packages (10 ounces each) frozen chopped spinach, thawed
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup cream cheese
  • 1/4 cup ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Bagel chips

 

Directions:

 

  • Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
  • In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
  • Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips. Yield: 14 servings (1/4 cup each).

 

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