When my SIL requested apps as our contribution to the Christmas meal, I needed something easy to transport, given the 2-hour journey. Skewers are ultra easy to prep, package, and unload so that was a no-brainer. But then I instantly went to a dip. Dips are often very easy to prepare in advance and even if they’re served warm, they typically only need to go in the oven for a few minutes so they won’t be taking up valuable cooking space in your host’s home. This recipe for spinach dip that pivots from the typical artichoke had been saved on my Pinterest board for quite a while and I was thrilled to finally try it out.
HOT TIP: Make this in a pot, not a saucepan because it makes a lot. Honestly, you could probably half the portions and have more than enough.
Add 1/4 chopped onion to 4 tbsp melted butter and cook until softened. Add 2-3 cloves minced garlic and saute another 30 seconds. Stir in 1/4 c. flour, and cook (stirring the whole time) for 2 min. Reduce the heat to low and stir in 2 c. milk, 1 tsp Worcestershire sauce, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp paprika, and 1/4 tsp cayenne. Increase heat to medium and bring to a simmer, while stirring, until thickened. Remove from heat and stir in 1/2 c. sour cream, 1 10 oz. pkg. frozen spinach thawed and squeezed dry, and 1 cup (12 oz. jar) roasted peppers (chopped and patted dry), followed by 1 (13-oz.) pkg. brie (rind removed and cubed – best to do this cold), ½ c. grated mozzarella, ½ c. grated pepper jack, and ¼ c. parmesan. Stir it all together until it’s nice and smooth and pour into a greased baking dish. Top with remaining cheeses (1/4 c. of the pepper jack and some grated parm) and bake at 375 for 15-20 minutes or until bubbly and then stick under the broiler for a minute or two to get it golden on top. Let it sit at least 5 minutes then serve with sliced baguette.
HOT TIP: You can totally make this in advance. Just do everything up until the baking part and stick it in the fridge.
Everyone thinks they know what to expect when they hear spinach dip is on the table. I love that this is just a bit different. The brie makes it feel a bit fancy and the pepper jack gives it a needed kick. I didn’t realize until after it came out of the oven, but this is a perfect dip for Christmas because it’s red and green. FUN. It’s also creamy, cheesy, and delicious so it’s honestly good all winter long, but there’s nothing wrong with gettin festive.
Peaches to Apples 