Spinach Dip
(from zuzu’s recipe box)
Sea Salt & Herbs – a mixture of sea salt & herbs that can be purchased at the Bridgewater Farm Market from Rumtopf Farm for $5 a bag.
Categories: Appetizer
Ingredients
- Round loaf of bread (I find Sourdough works best)
- 1 bottle of beer (We swear by Stella)
- 1 pkg Daiya Mozzarella Style Shreds
- 1/2 yellow pepper
- 4-6 mushrooms
- 1/2 medium sized onion
- roughly 4 cups of chopped spinach
- 2 tablespoons flour
- Salt
- Pepper
- Sea Salt & Herbs
Directions
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Set your cheese in a bowl with the 2 tablespoons of flour and mix to make sure its all coated so they don’t clump together. Set aside.
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Next, take a bread knife and cut the top inch or so off the top of the loaf. Using a paring knife, cut out the inside of the loaf, leaving about an inch the entire way around. Scoop out the bread and chop into cubes doing the same with the top.
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Drizzle olive oil over cubes – add salt & pepper. Mix well. Spread on a baking sheet, making room for the bread bowl, and put them in the oven at 350 for 5 minutes.
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Set the cubes aside. Keep the bread bowl on the baking sheet.
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On low heat, saute the yellow pepper, mushroom, and onion in 1 tsp. olive oil and preferred spices.
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In a saucepan, heat the beer to a very warm temperature without bringing it to a boil and add in the cheese. Add in the Sea Salt & Herbs (or other seasonings), and stir with a wooden spoon until it is completely melted. Slowly add the spinach to the pot.
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Add sauteed veggies to the saucepan. Continue cooking for 1-2 minutes. Remove from stove. Pour mixture into bread bowl.
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Bake at 350 for another 15 minutes.