Holiday party appetizers

Paula Sands Live


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.

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