Recipe for spinach dip
1/2 stick butter
4 cloves garlic (pressed)
1 1/2 cups heavy whipping cream
5 oz shredded romano cheese
10 oz box chopped frozen spinach (thawed and washed)
2 artichoke hearts (canned)
3/4 cup shredded monterrey jack cheese
Chives or Cilantro
Melt the butter in a saucepan. Add garlic and fry until bits are slightly golden. Add cream, ¼ cup of Monterrey Jack and romano cheese. Stir while cheese melts and simmer stirring occasionally. Add spinach and chopped artichoke hearts. Salt to taste. Pour into serving dish and sprinkle the remaining Monterrey Jack cheese on top. Cheese will melt nicely on top. Add chives or Cilantro on top as garnish. Wait 10-15 minutes to cool. Enjoy.
This dish tastes even better if you make it and then chill it over night…
Warm up and serve in a hollowed Sourdough Bread Bowl.