Back in the day, I worked as a cook in a student-run pub. It’s where I bartended, waited tables, and worked the line in the kitchen. All in all, the experience was great. I learned how to cook in a somewhat professional kitchen and work with my friends, which felt more like hanging out. During that time, I accomplished the following:

  • Made fifty million rum and Cokes and cranberry vodkas
  • Poured ten zillion pitchers of Moosehead and Molson Canadian beer
  • Created hundreds of disgusting birthday shots with Tabasco and Bailey’s
  • Made thousands of nachos, club sandwiches, and vats of spinach dip

Hot Spinach Dip | Freshnessgf.com

I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties.  Definitely more useful than calculus.  I’ve adapted the cold mayo-filled pub version for a more elevated hot cream cheese one.  I served this warm dip with super delicious crunchy bagel chips from Glutino.  I hope you enjoy this over the holidays with your friends and loved ones.

That's my pup Pucci's with Santa from a couple years back.  She's such a poser.  Happy Holidays!

That’s my pup Pucci with Santa and Hello Kitty from a couple of years back. She’s such a poser. Happy Holidays!

    Hot Spinach Dip

    I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties. Definitely more useful than calculus. I've adapted the cold mayo-filled pub version for a more elevated hot cream cheese one. I served this warm dip with super delicious crunchy bagel chips from Glutino. I hope you enjoy this over the holidays with your friends and loved ones.
    Course: Appetizer, Snack
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, corn-free, gluten-free, kid-friendly, nut-free, vegetables
    Servings: 6
    Author: ness

    INGREDIENTS

    • 8 ounces light cream cheese at room temperature
    • 3 tablespoons light sour cream
    • 1/4 cup grated mozzarella or Drunken Goat Cheese
    • 1/4 cup grated medium cheddar (divided in half)
    • 1/2 clove finely minced garlic
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1/4 cup chopped green onion
    • 1 cup packed chopped frozen spinach (thawed and drained of excess liquid)
    • Gluten-free crackers to serve

    INSTRUCTIONS

    • Preheat oven to 350.
    • In a mixing bowl, combine all ingredients except for half the cheddar cheese and stir to combine. Place in a small ovenproof dish and sprinkle remaining cheddar cheese on top. Bake for 20 to 25 minutes or until cheese is melted and bubbling. Serve immediately with gluten-free crackers.
    Recipe adapted from Allrecipes.

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