December 14, 2006

Spinach Parmesan Dip



Ingredients:

10 oz frozen spinach, thawed and squeezed dry
8 oz cream cheese (from a block)
1 cup sour cream
1/2 cup Parmesan, grated
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon celery seed
1/4 teaspoon nutmeg
salt

Directions:

Preheat oven to 400. In a medium bowl, combine all ingredients thoroughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.

My thoughts:
Taking a small break from candy making and sweets (very small: I have cupcakes in the oven) to make this yummy spinach dip. I am hosting a holiday craft night tonight and plan in serving this with celery, carrots and if I get a chance, homemade tortilla chips but it would be great with crackers or bread as well. I had a little taste and it's really good, very fresh tasting. It's also very easy and can be made ahead of time and then heated up in the oven, which makes it perfect for entertaining.

Quick update: on a whim I smeared some (cold)leftovers on a hot baked potato and it is mind blowingly good. Possibly better than it is used as a dip. YUM!