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
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.
Hot Spinach Dip
- 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
- 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.