On 12/22/2014 9:51 AM, sf wrote:
> 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

This looks like the spinach dip I made, I used 2 frozen packages of
spinach and I tried to squeeze all of the liquid out of the spinach. It
was my oldest son's favorite dip.

Becca