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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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It all started with a cracker. Keebler's Flatbread Olive Oil and Sea Salt crackers, to be exact. I saw them and knew I had to try them, then, I tried them and knew I needed to find just the right smooth, creamy, dip to do them justice. Ingredients:
1lb fresh spinach, chopped |
2t olive oil |
1 medium red or sweet onion, diced |
2 cloves garlic, minced |
1 roasted red pepper, diced |
8oz cream cheese, softened |
8oz gouda, shredded |
4oz havarti cheese, shredded |
1-1 1/2 cups sour cream(to your desired consistency) |
dash of hot sauce |
fresh ground black pepper |
Directions:
1. Heat olive oil in dutch oven and cook onion until it begins to soften.
2. Add garlic and saute until onion is translucent and very soft.
3. Add red pepper then spinach, and toss to coat as much as you can, with any liquid in the pan.
4. Cook for about 3-4 minutes, to allow spinach to cook down.
5. Add cream cheese, Gouda and Havarti and cook over low heat, stirring often, until cheeses are melted.
6. Add sour cream, black pepper and hot sauce and stir, again.
7. Serve warm, but dip is also good at room temp.
8. Serve with the crackers mentioned in the intro, pretzel rods, assorted veggies, other crackers or chips, or toasted bread rounds.
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