"Steve Freides" > wrote in message
...
> OK, so it's my wife's birthday _and_ our youngest got his first college
> acceptance a few days ago, so we went out to eat at our usual restaurant
> of celebration, Houston's in River Edge, NJ. Everything there is
> invariably good - we've never had anything bad, and just about everything
> is really exceptional.. Expensive, yes, and probably a little over-priced
> but you go in knowing everything you're going to order is going to be a
> home run, and that's worth something, and worth going to a few times a
> year.
>
> Our boys, now ages 18 and 22, gave my wife and I grief as we discussed
> everything being put in front of us and say, "We could make that at home."
> They say we never do make any of it at home, so my wife and I decided we'd
> start - tomorrow.
>
> Warm spinach dip appetizer. I assume frozen spinach, some cream, and some
> cheese. I'd appreciate anyone's favorite recipes for this - it need to be
> "wow" good. We couldn't figure out the cheeses - maybe fontina, maybe
> gruyere, we thought. A bit of nutmeg, perhaps. Maybe fresh spinach ...
>
> Recipes appreciated (links are fine) and we will try one or maybe even two
> of them tomorrow as part of dinner.
>
> Thanks much in advance.
>
> -S-

I make Espinaca Con Queso which is a Mexican dip. I use a mix of Velveeta
and Cream cheeses. I don't really measure anything. About half and half.
Melt over low heat then add enough of your favorite salsa to thin it down a
bit. Then just keep adding spinach until you get the right consistency.
You want quite a lot of it. You can use thawed out and drained, frozen, or
finely chopped fresh that has been cooked down in a skillet to get the
excess liquid out.

That is the basic recipe but I will often add hot peppers, onions, chilies,
chopped tomatoes, cilantro, whatever else I have around. People always love
it! I serve with tortilla chips and raw veggies. It keeps well in a
Crock-Pot too.