Jeff Grunder from the Machine Shed shows how to make great hot appetizers for get-togethers during the chilly winter months.
Spinach Artichoke Dip
12 oz chopped spinach – frozen – but thawed ½ gallon whole milk
½ cup cooking sherry 1 T chopped garlic
¼ cup chicken base ¾ cup grated parmesan
1 cup heavy cream 2 cans – 15oz artichoke hearts – cut in bite size pieces
2 T Montreal seasoning
½ melted margarine 1 cup flour
Thaw spinach – or you can use fresh – blanched and chopped. In a large stock pot heat milk and chicken base, add chopped garlic, sherry, bring to a slight boil. In a separate pan make roux with margarine and flour. Thicken the milk mixture with the roux. Then add parmesan cheese, spinach, artichokes, add the Montreal to finish.