Dan Marinos Town Tavern Hot Spinach Dip Recipes

HOT SPINACH DIP

Steps:

• Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

DAN MARINO'S TOWN TAVERN HOT SPINACH DIP RECIPE

Steps:

• Squeeze as much moisture as possible from the defrosted spinach - set aside In a large, heavy saucepan, melt the butter over med heat. Stir in the flour and let it bubble, stirring constantly, 2 minutes. Do not let it take on color. Slowly whisk in the half and half, making sure to reach the edges of the pan as you whisk. Continue to whisk while the mixture slowly comes to a boil. Stir in the parmesan cheese and salt. Turn off the heat and add the Tabasco sauce and white pepper. Cool about 20 minutes, stirring occaisonally, then stir in the spinach, making sure it is evenly distributed. It is easier if you separate the squeezed spinach with our hands as you add it to the cheese mixture. This is best served warm. Can be kept, covered and refrigerated, for up to four days. Reheat in a microwave or in the top of a double boiler over boiling water to loosent he mixture, which firms up when refrigerated.