Cheesy Spinach Dip
This dip is easy to make and a pleasure to eat. Local wilted spinach, mozzarella, and farm fresh sour cream come together to create a dip that you’ll have a hard time saying no to. It’s addicting.
- ½ pound of fresh spinach
- 1 clove of roasted garlic
- 1 ball of mozzarella or burrata
- 2 sprigs of tarragon
- 1 sprig of mint
- 1 ½ cups of sour cream
- Lemon juice to taste
- Salt and pepper to taste
- Wash the spinach and tear into small pieces, if your spinach is big.
- In a few tablespoons of hot oil saute the spinach until it is wilted.
- Season with salt and black pepper, and drain well of all the liquid.
- Cut the mozzarella or burrata into small cubes.
- Strip the leaves of the herbs and chop finely.
- Chop up the spinach.
- Combine spinach, herbs, sour cream, and garlic and mix well to combine.
- Fold in the cheese.
- Season to taste and bake for 20 minutes at 350F or until the cheese is melted.
This traditional french sauce is so simple to make yet over delivers on flavor. Onions are sauteed in butter until soft and translucent, and then blended into béchamel. Serve it up as an accompaniment to some grilled fish.
- 1 pound of white onions, thinly sliced
- 8 tablespoons of unsalted butter
- 6 tablespoons of all purpose flour
- 4 cups of whole milk, cold
- Salt to taste
- White pepper to taste
- Fresh nutmeg to taste
- Melt the butter and saute the onions on low heat until translucent and melted down. Careful not to let the onions get any color. The sauce should be completely white.
- Add the flour to the onions and butter and cook on low heat until the raw flour smell is gone, and it is fully incorporated with the onions and butter.
- Whisk the milk in a little bit at a time. Once it is all incorporated allow the milk to come to a boil.
- Cook until the sauce is thick and creamy.
- Blend the mixture on high until fully smooth. Pass through a fine mesh strainer to make it extra silky.
- Season with salt, pepper, and nutmeg.