Julie Bove wrote:
> "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.

That sounds good, but it sounds like a different thing than what I'm
trying to replicate here. This particular spinach dip bears a
resemblance to warm artichoke (sp?) dips I've had, not particularly
rich, just the right balance, and you still taste the spinach.

-S-