Since we made bread today, it made sense to get the last frozen pack of spinach out of the freezer and whip up some crockpot spinach dip.
Today's version is a tad milder than usual. First in the crockpot on high for about two hours I placed the following:
- one package frozen chopped spinach, thawed in the microwave
- about one cup water reserved from the cooking of the spinach
- 1.5 teaspoons fresh ground four color peppercorns
- less than one clove sliced garlic
- 1 tablespoon butter
- 1.5 teaspoons Inglehoffer sweet hot mustard
- herbs and spices: parsley, basil, It's a dilly
About a half hour to an hour before serving, add cheese and reduce heat to low:
- 1 block cream cheese
- a few ounces monterey jack cheese
- about 1/2 cup shredded mozzerella
I might add romano and cheddar if the flavor doesn't come out 'enough' for me, but I was trying to use up some open cheese from the fridge.
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