On Mon, 22 Dec 2014 09:51:06 -0500, jmcquown >
wrote:

> On 12/21/2014 10:25 PM, Steve Freides wrote:
> > 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.
> >
> > 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 ...
> >
> > -S-
> >
> >
> Very basic, not sure how "wow" it is.
>
> 10 oz. pkg. spinach, thawed
> 1 c. mayonnaise
> 1/2 c. sour cream
> 2 cloves garlic, minced (I use more)
> 3/4 c. freshly grated Parmesan
> 1 tomato, diced
> chopped green onion
>
> Combine spinach, mayonnaise, sour cream garlic and 1/2 c. grated cheese.
> Pour mixture in a lightly greased casserole dish. Bake at 350F for 20
> minutes. Sprinkle with remaining Parmesan and return to oven until
> cheese melts. Sprinkle tomato and green onion on top.
>

I'd find a (hot) artichoke and spinach dip recipe I liked and leave
out the artichoke. That one looks pretty much standard, except for
the tomato. Some recipes I have also call for a small amount of cream
cheese. In any case, Martha Stewart is usually spot on.
http://www.marthastewart.com/338357/hot-spinach-dip


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