PLANET HOLLYWOOD SPINACH DIP
In the Orlando Sentinel test kitchen we easily trimmed a significant amount of the fat grams by using Land O' Lakes Fat Free Half-and-Half for the heavy cream in the spinach dip and substituted low-fat, plain yogurt for the sour cream. The chef recommends making the dip a day ahead to allow the flavors ample time to meld. Also, the spinach mixture and the spinach dip sauce should be chilled before combining them The spinach dip is best served warm with white corn tortillas and fresh salsa. Heat in a microwave or in a saucepan on the stovetop, stir frequently so that the mixture wont burn.
Provided by lynne cox @nightwing451
Categories Cheese Appetizers
Number Of Ingredients 14
Steps:
- 1. Saute the mushrooms and onion in butter with the Italian seasonings, lemon juice, salt and black pepper. When the mushrooms are tender they are cooked. Drain and cool.
- Squeeze water from thawed spinach, making sure the spinach is completely dry.
- Combine the dry spinach with the cooled dip sauce, sour cream and cheeses.
- Add the cooled mushroom onion mixture.
- How to make the spinach dip sauce: In a small saucepan on medium heat, melt 2 tablespoons butter. Add 2 tablespoons minced shallots and 1 tablespoon minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons all-purpose flour to make a roux. Cook 4 minutes. While stirring, add 16 ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon salt, 1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded Parmesan cheese. Bring to a boil. Reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip.
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