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By Karin Calloway
Quattro Formaggi Spinach Dip
Whenever a restaurant menu offers up "Pasta Quattro Formaggi" I’m usually a taker. Cheese lover that I am, what could be better than pasta sauced with four different cheeses? I’ve taken the four-cheese idea and created a delicious hot spinach dip that’s perfect for entertaining any time of year.
The dip comes together in a snap, with the help of frozen chopped spinach, pre-crumbled Gorgonzola, and pre-grated Romano and Monterrey Jack cheeses. Add creaminess from sour cream, whipping cream, and cream cheese spread with chive and onion (the fourth cheese), and extra flavor from garlic, lemon juice and hot sauce, and you’ve got a party favorite.
The dip can be prepared ahead and baked just before serving. If you are baking the dip in a glass container, be sure to let the dip sit at room temperature for 30 minutes before baking.
Makes 12 appetizer servings.
*The easiest way to extract the liquid from frozen spinach is to squeeze it between two dinner plates.