Friday, May 4, 2012

From the Garden

Now that we have a proper backyard, we have a garden full of little plants that give us hope for future bountiful meals. The first plants to be harvested is SPINACH. Tyler has been craving my creamy spinach dip, so I gathered some dark leaves of spinach and melted them into creamy dip.

Creamy Spinach Dip (Half Recipethis is good for 24 people)
1/2 onion (diced)
1 clove of garlic
1 lb of spinach (cleaned and trimmed)
1/4 cup milk
3 oz of cream cheese
2 dashes of Worcestershire sauce
1/2 cup of shredded mozzarella
(chips, bread-sticks, baguettes to serve with)

Preheat oven to 425°. Lightly oil (with olive oil) a shallow baking dish. In a pot on medium ad onion and garlic til lightly browned (58 min.)  Add spinach in additions. Let batches wilt before adding the next. Cook until completely wilted (5‒9 min.) Drain, pressing out all the excess liquid. In that emptied pot, warm milk over high heat. Whisk in cream cheese (3 min.) Add spinach mixture, Worcestershire sauce, 1/4 cup mozzarella, stir and seas with salt and pepper. Pour into the oiled pan. Bake until bubbly about 20 minutes.

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