A few days ago, my daughter was in the mood to make Spinach Dip. This is something that I am confident that she can make on her own. My spinach recipe only has 3 steps and is fool-proof, but it tastes super good! You have to taste it to believe it. I will be sharing my super easy, fool-proof, 3-step Spinach Dip recipe so be sure to read until the end of the post.
Spinach Dip, Fried Kesong Puti with Truffled Honey, Candied Walnuts, Baguette, GF Waffles
It's a good thing all the ingredients were readily available in my pantry. This is one of the reasons why I try to keep my pantry full, you never know when anyone of us is in the mood to whip up something. And serendipitously, a lot of the ingredients needed for the Spinach Dip I got from the Anchor press event I attended earlier this month.
Do you even know that Anchor is more than just butter?
Anchor Philippines now sells a wide array of quality dairy products such as: Shredded Mozzarella, Shredded Cheddar, Grated Parmesan, cheddar Block, Cream Cheese Spread, Whipping Cream, Salted Butter, Unsalted Butter, Full Cream Milk Powder, Full Cream UHT Milk, Low Fat UHT Milk
Anchor Philippines: #AWholeLotToLove
Fonterra & Anchor
The Anchor brand is owned by Fonterra, a global dairy co-operative owned by 10,500 farming families in New Zealand. The farmer families are committed to the strictest standards of quality control.
The cows that produce milk for Anchor butter are pasture-raised and grass-fed. Butter made with milk from grass-fed, free-range cows has a richer taste versus butter made with milk from non grass-fed animals.
This also means their cows are raised naturally under humane living conditions at all times.
The New Zealand government prohibits the use of animal growth hormones in dairy, sheep and beef farming, so Anchor products are always rBST-free.
Spinach Dip Recipe
INGREDIENTS:
1 tablespoon olive oil
2 large garlic clove, finely chopped
1 bunch fresh spinach, finely chopped
Pinch crushed red pepper flakes (optional)
Kosher salt and black pepper
1 cup Anchor Culinary Cream
1 8-oz cream cheese, cut into 1-inch pieces
1 8-oz cream cheese, cut into 1-inch pieces
1/2 cup Anchor Shredded mozzarella
1/2 cup Anchor Shredded Cheddar
1/2 cup Anchor Shredded Cheddar
1/2 cup Anchor Grated Parmesan
DIRECTIONS:
1. Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant. Be careful to NOT let the garlic turn golden brown.
2. Add spinach to pot. Add crushed red pepper, if using, and season with salt and pepper. Stir often until most of the liquid from the spinach has evaporated.
3. Reduce heat to low and add cream cheese and Anchor Shredded Mozzarella. Stir until all the cheese has melted, about 3 minutes. Stir in Anchor Culinary Cream, Anchor Grated Parmesan and Anchor Shredded Cheddar, and season with more salt and pepper. Transfer to a serving bowl.
DIRECTIONS:
1. Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant. Be careful to NOT let the garlic turn golden brown.
2. Add spinach to pot. Add crushed red pepper, if using, and season with salt and pepper. Stir often until most of the liquid from the spinach has evaporated.
3. Reduce heat to low and add cream cheese and Anchor Shredded Mozzarella. Stir until all the cheese has melted, about 3 minutes. Stir in Anchor Culinary Cream, Anchor Grated Parmesan and Anchor Shredded Cheddar, and season with more salt and pepper. Transfer to a serving bowl.
Alternatively, if you are aiming for that golden brown top, you can transfer to an oven-proof container and broil until the top is golden.
* * * * *
Serve with celery sticks for a healthy snack.
Leftovers can be used as filling for grilled chicken breast, like what I did below.
.png)
.png)
.png)
.png)
.png)
No comments :
Post a Comment