Cheesy Spinach Dip
Ingredients:
2 250g cream cheese bricks, cubed
1/2 cup milk
1/4 cup Parmesan cheese
1/4 cup Asiago cheese
1/3 onion, finely chopped
1/2 tsp garlic powder
1 tsp paprika
1 tsp thyme
2 300g package chopped frozen spinach, thawed and drained
salt to taste
Directions:
1. Spray a medium-sized saucepan with cooking spray. Combine cream cheese and milk over medium heat, stirring frequently to melt the cream cheese (adjust heat as necessary).
2. When the cream cheese is almost melted, add the onion, garlic powder, paprika and thyme; stir to combine. When the cream cheese is completely melted, add spinach, Parmesan and Asiago cheeses. Stir to combine. As the mixture starts to bubble, lower the heat. Continue to heat through, about 20-30 minutes, stirring occasionally so it doesn't stick to the bottom.
3. At this point you can transfer it to a serving dish and serve it warm with various crackers. If you are making it ahead, transfer it to an oven-proof dish (like corning ware) with a lid. Let it cool before refrigerating until you need it. To reheat, place in oven with lid at 350F for 20-30 minutes, or until heated through. Stir and serve.
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| This yummy and cheesy spinach dip can easily be halved for smaller crowds! |
Tex-Mex Cheese Crisps
Ingredients:
1-3/4 cups flour
1 tsp chilli powder
1 tsp garlic powder
1/2 tsp ground paprika
1/2 tsp salt
1 cup (chilled) butter, chopped
1 egg, lightly beaten
200 g cheddar cheese, grated (about 1.5 cups - but weight to be precise!)
Directions:
1. Preheat oven to 415F. Line two baking trays with parchment paper and spray with cooking spray.
2. Sift the flour, chilli powder, garlic powder, paprika and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs.
3. Add the egg and cheese and stir until the mixture comes together. Turn onto a lightly floured surface and gather together into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes.
3. Roll the dough on a lightly floured surface to 3 mm (1/8") thickness. Cut into shapes with a 6 cm cookie cutter (for Christmas I used candy canes and Christmas trees!).
4. Place on the trays, allowing room for spreading. Bake for 12 minutes, or until crisp and golden brown. Leave on the trays for 2 minutes before transferring to a wire rack to cool.
Source: Ultimate Kitchen Companion
I call these crackers because they are crunchy, but they are also biscuit-like in that they are so flaky. These were a huge hit again this year - people couldn't get enough (with and without the spinach dip!)
