Crunchy Spinach Dip

Crunchy Spinach DipOne of our family’s all time favorite past times is watching football on Sunday afternoons. There’s just nothing like waking up to a big Sunday breakfast, then watching football and grazing on appetizers all afternoon.

This is one of those dishes that is so easy I just had to share. I had a few odd items laying around that I wanted to use up, so you can feel free to add anything you like or have lying around ready to be used as well…


Crunchy Spinach Dip


3 tablespoons butter
3 garlic cloves-minced
3 tablespoons flour
1 cup chicken stock
1 cup milk
1 package frozen spinach-thawed and drained well
1 can water chestnuts-diced
1 can artichoke hearts-chopped (I didn't have these and it was fine without them)
Salt and pepper, to taste
1/8 teaspoon ground fresh nutmeg
1 cup shredded mozzarella cheese
1 1/2 cups shredded Parmesan cheese, divided


Preheat oven to 400 degrees.

Spray an 8 x 8 baking dish with non-stick cooking spray; set aside.

In a medium stockpot over medium heat, melt the butter. Add in the garlic and cook for 2-3 minutes, being careful not to burn the garlic. Add in the flour and whisk well, cook for about 2 minutes, stirring the whole time. Slowly add in the chicken stock and milk. Heat through and it will begin to thicken.

Season with the salt, pepper and nutmeg.

Add in the 1 cup of mozzarella cheese and 1 cup of the shredded Parmesan cheese, stirring to melt.

Pour into the prepared dish; top with the remaining shredded Parmesan and bake for 10 to 12 minutes or until browned and bubbly.

Serve with chips or ciabatta bread slices.

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