I like cream cheese, but not in my spin dip. It doesn’t sit well with me and all the recipes online use it. I have always made it with a roux, sour cream and Mayo base.
Below is my latest version as I am always growing as a cook. I hope you enjoy!
Ingredients
1/2 cup Mayo
1/2 cup sour cream
4 tbsp butter
1/4 cup flour
1/2 cream or half and half
1 tbsp worcheshire
2 tsp paprika
1 head of roasted garlic
4-8 Oz total White creamy Cheese of choice (Parmesan and fontina what I used) (mozzarella also works)
1 shallot
1 stalk celery diced
1/4 cup of favorite cooking white wine
1 package flake style crab cup up
1 package of spinach (fresh or frozen)
1 can or artichokes
Instructions
Roast a whole head of Garlic in the oven at 350 degrees for 30 minutes (can do ahead) I loved roasted garlic. Cut off top, stick on foil on pan with olive oil and little salt.
Heat up butter in pan and add shallot and celery. Add in flour till roux forms, then add in wine and cook for a while on med. low.
Blanch spinach if fresh, stick in pot with boiling water for 2-3 minutes then immediately stick in ice bath. Squeeze out excess water. I use paper towels and squeeze over the sink to get dry. If using frozen squeeze our excess water as well, you want it dry and not letting out too much moisture when baking.
Add in the chopped artichokes.
Mix together the Mayo, sour cream, worcheshire, paprika, and imitation crab meat (can use real crab, but this is more affordable).
Mix in roasted garlic and Mix the Roux and sour cream Mayo mixture together and add in grated cheeses 2-4 oz’s of each
Top with 2-4 Oz of cheese and bake at 350 for 20 minutes and broil top till golden brown and bubbly.
Serve with chips or bread
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