{"id":6973,"date":"2019-04-24T11:32:02","date_gmt":"2019-04-24T17:32:02","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6973"},"modified":"2019-04-24T11:32:02","modified_gmt":"2019-04-24T17:32:02","slug":"brie-spinach-dip","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/brie-spinach-dip.html","title":{"rendered":"Brie Spinach Dip"},"content":{"rendered":"

This Brie Spinach Dip will be one of the best spinach dips you\u2019ve ever made and\/or tasted! \u00a0Its rich, creamy cheesy, packed with flavor and the brie fancies it up for every party AND you can make it all ahead!\u00a0 It freezes and reheats in the microwave.\u00a0\u00a0If you don\u2019t love brie then use half brie and half cream cheese or\u00a0 all cream cheese. (and why are you looking at this recipe!!)\u00a0 Added bonus – leftovers (there won’t be any) can be thinned with a little milk and servered over pasta.<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

4 Tab butter
\n1\/4\u00a0onion, chopped
\n2-3\u00a0garlic cloves, minced
\n1\/4 c all-purpose flour
\n2 c milk
\n1 tsp Worcestershire sauce
\n1\/2 tsp salt
\n1\/2 tsp pepper
\n1\/4 tsp paprika
\n1\/4 tsp cayenne
\n1\/2 c sour cream
\n1\u00a010 oz. pkg.\u00a0frozen spinach, thawed, squeezed dry in a towel (2 minutes in the microwave works) or 1 lb fresh spinach sauted and squeezed dry.
\n1 c (12 oz. jar)\u00a0chopped roasted red peppers thoroughly drained\/patted dry (optional)
\n1\u00a013 oz. pkg.\u00a0brie cheese, rind removed, cubed (place in freezer 1\/2 hr to firm it up)
\n1 cup\u00a0freshly grated mozzarella cheese divided
\n3\/4 c freshly grated Pepper Jack cheese divided
\n1\/2 c freshly grated Parmesan cheese divided<\/p>\n

Directions:\u00a0<\/strong><\/p>\n

    \n
  1. Preheat oven to 375\u00b0.<\/li>\n
  2. Melt butter in a 9\u201d oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9\u201d pie pan\/dish to bake).<\/li>\n
  3. Add onions and cook, while stirring for 3 minutes.<\/li>\n
  4. Add garlic and saute 30 seconds.<\/li>\n
  5. Stir in flour, and cook, while stirring, for 2 minutes.<\/li>\n
  6. Turn heat to low and slowly stir in milk, Worcestershire sauce and all spices.<\/li>\n
  7. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).<\/li>\n
  8. Remove from heat and stir in sour cream until smooth.<\/li>\n
  9. Stir in spinach and roasted peppers followed by brie, 1\/2 cup mozzarella, 1\/2 cup Jack cheese, and 1\/4 cup Parmesan.<\/li>\n
  10. Smooth dip into an even layer (or transfer to prepared pie pan and smooth).<\/li>\n
  11. Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted.<\/li>\n
  12. Broil until cheese is golden.<\/li>\n
  13. Let sit at least 5 minutes then serve hot with bread, crackers, etc.<\/li>\n<\/ol>\n

    Serves:<\/strong> 15<\/p>\n

    Source:\u00a0\u00a0<\/strong>CarlsbadCravings.com<\/p>\n","protected":false},"excerpt":{"rendered":"

    This Brie Spinach Dip will be one of the best spinach dips you\u2019ve ever made and\/or tasted! \u00a0Its rich, creamy cheesy, packed with flavor and the brie fancies it up for every party AND you can make it all ahead!\u00a0 It freezes and reheats in the microwave.\u00a0\u00a0If you don\u2019t love brie then use half brie … Continue reading “Brie Spinach Dip”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99],"tags":[],"class_list":["post-6973","post","type-post","status-publish","format-standard","hentry","category-dips"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6973"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6973\/revisions"}],"predecessor-version":[{"id":9913,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6973\/revisions\/9913"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}