You know what is hard to photograph? Cheese.
It really seems like it shouldn’t be. It’s like, ooey, gooey, melty, delicious cheese… it’s practically doing your job for you! Except once you put it in front of the camera, it becomes a shiny, globby, hot, goopy mess. (Note to self: Due to the way you photograph and the rules of the transitive property, you may actually be made of cheese. Look into this more later.)
Anyway, you know that I liked this recipe a whole lot, because I decided to share it with you anyway.
And… I ate that much on my own. Just for you. For pictures! (Well, that’s what I told my other half when he asked what happened to the rest of it, at least… but I know my secret is safe with you!)
And yes, I know that it’s fall and everything should be all pumpkin and apples which is great and all but… it’s also hockey season! And I heard that there’s this thing called “football” too… or so I’m told. Anyway, what that means is sports are happening, which means there may be more gatherings than your used to, and you may have a house full of hungry people who are looking for something delicious to shove into their face holes.
Well, my friends, this is your secret weapon. It takes almost no time to assemble , it uses ingredients that you most likely have in your house anyway (much like my apple muffins), and then you just let it hang out in the oven for about 20 minutes or so and VOILA! Hot and gooey cheese dip for all your friends to savor!
You can thank me later.
- 1 (1-ounce) packet ranch dressing mix; I used Aaron's favorite
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1 (8-ounce) container sour cream
- 1 (7-ounce) package frozen spinach, thawed and drained
- 1 (10-ounce) can tomatoes or tomatoe with chiles(like Rotel); drained
- 1 + 1/2 cups cheese of your choice; separated (I used cheddar)
- 1. Preheat oven to 375F
- 2. Ensure spinach is drained as much as possible (see notes)
- 3. In a large bowl, mix the ranch dressing, cream cheese, and sour cream together. Add spinach, tomatoes/chiles, and 1 cup of the cheese and stir to combine.
- 4. Pour mixture into greased casserole dish (I used a 2-quart baking dish) and cover with remained 1/2 cup of cheese.
- 5. Bake in preheated oven about 20 minutes, until dip is bubbly and cheese is browned to your liking. I like to broil mine a bit towards the end because we are a pro-burned-cheese family.
* I used cheddar cheese because we got a giant block of it at Costco, I suspect some monterey jack or pepperjack would do well here too... maybe even provolone or fontina, add a sprinkle of Italian herbs and you just went from Mexico to Italy, friends! Moral of the story is that you want something good and melty.
* To drain spinach, I wrap mine it in a couple layers of paper towels and press as hard as possible to extract the liquid over a collander. I usually repeat this about 2 or 3 times to get as much liquid as possible out.
[ Recipe adapted from Food.com ]