Food, Fun and Fabulous 146
You can make this dip a couple of hours ahead of time, just keep it in a thermos or crockpot so it's warm when you're ready to
serve it Add chopped artichoke hearts as a flavorful option.
yield: 2 quarts
Roux
2 sticks butter
1 cup flour
In small pot over medium heat, melt butter and
gradually whisk in flour. Continue to cook on
medium heat for 2-3 minutes until mixture starts
to boil, while stirring continuously. Remove from
heat and set aside.
Dip
1 ½ quarts whole milk
1 cup roux
1 ½ cups parmesan, grated
8 ounces frozen spinach, thawed and drained, ex-
cess water squeezed out
pinch of cayenne, or to taste
1 teaspoon hot sauce
2 teaspoons roasted garlic powder
salt and white pepper to taste
In medium saucepot, bring milk to a simmer (not
boiling). Once milk is steaming and simmering,
whisk in the roux, ¼ cup at a time, stirring
constantly until consistency is a thick cream sauce.
Lower burner to low heat and add parmesan
gradually while continuing to whisk. Once cheese
is incorporated and melted, add spinach, cayenne,
hot sauce, garlic powder, salt and pepper. Serve
with tortilla chips.
Hot Spinach Dip
