Star Spangled Spinach-Parmesan Dip

Prep time: 0:15

Total Time: 0:20

Rating: 3
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Servings: 10

Ingredients

2 tablespoons Organic Valley Unsalted Cultured Butter
1 ¹⁄₂ cups chopped onion
¹⁄₂ cup peeled and minced shallot
6 garlic cloves, peeled and minced
2 tablespoons all-purpose flour
¹⁄₂ cup chicken stock (or vegetable stock)
¹⁄₂ cup Organic Valley Heavy Whipping Cream
10 ounces spinach leaves, coarsely chopped
1 cup Organic Valley Shredded Parmesan Cheese
¹⁄₄ cup Organic Valley Sour Cream
¹⁄₂ teaspoon cayenne pepper

Directions

Melt butter in heavy large pot over medium heat. Add onion, shallot and garlic; saute until onion is tender, about 6 minutes.

Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat.

Stir in fresh organic spinach, parmesan cheese, and sour cream. Add cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. Enjoy!

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Comments

Lauren Marie from Houston, TX on May 9th, 2011

I modified this recipe to incorporate non-dairy options for the butter, cream, and parmesan cheese. I did use the organic valley sour cream though! The dip came out awesome! I ate two bowls of it :-)

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