Just last week I was riding above the entire Lousiana swamp (In route to Georgia to welcome home my brother from Iraq! I am very proud of him so I had to share with my fellow bloggers.) watching out the window wishing/hoping to see an alligator. (They can't get me I am in a truck, geesh.) We did spot a few and it was everything I thought it would be, like looking out of the window and seeing an alligator. lol. Anyhow I paid attention to the swamp land and wondered what it would be like to live there. Probably creepy (I am a dry land girl through and through) and creepy goes with Halloween. Tada, swamp dip! (The entire thought process was much longer and drawn out but I'll spare you the inner workings of my mind.)
This recipe is a combo of many things. One of my aunts spinach dip recipes, queso flamedo (atleast my version of it), some various dip recipes I've seen/eaten/made over time and some things I had in my fridge. All of that produced this spinach dip. Think really gooey stringy cheese and spinach mixed together.
Baby Cakes didn't get to try this recipe (although I will be making it for him soon). Nope, it was made for the Girls Poker Night shindig and let me just tell you that every.single.person at the poker night raved about it. I heard mmmm's and yum's the entire time anyone was eating it. Infact I have to print this recipe out to give to some, that's how good it is. I would have to say that this is my new favorite dip recipe. I plan on taking this dip with me to every potluck, party and occasion from now on. (I told you it was good!)
1/4 cup butter
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, small chopped
2 tablespoons flour
1/2 cup chicken broth
1/2 cup whipping cream
1/2 cup feta cheese
1/4 cup plain yogurt
1 box frozen spinach, thawed and squeezed
1/4 teaspoon hotsauce
8 ounce bag of mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
In a saucepan over medium heat add the butter, onion and red pepper. Cook until almost softened and then add the garlic. Cook until done.
Stir in the flour and cook, while stirring, about 1 minute. Add the chicken broth and cream stirring nonstop, until the mixture is thickened.
Stir in the feta cheese, yogurt, spinach and hot pepper sauce until the mixture is heated through.
Remove from heat and then stir in the mozzarella cheese until melted. Season with salt and pepper to taste.
Spread into an oven safe serving dish (sprayed with nonstick). Either serve now or cover and refrigerate until ready, up to 2 days.
If serving later preheat the oven to 350 and bake for 15 minutes.
I loved it with bagel chips but some say that they were too hard and hurt thier mouths so they preferred crackers. Whatever you choose to eat it with albeit veggies, chips, a spoon or just your hands, do it, just make this and eat it!