Growing Out On A Limb

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Hot Cheesy Spinach Dip

This is a recipe that I have made off and on for a few years but have never recorded anywhere.  I didn’t get a picture of it but it is definitely one for the books!

The original recipe is here and I mostly follow it to the letter.  It would also be really good with artichokes or maybe some parmesan cheese substituted for a bit of the mozzarella.

It is ooey gooey cheesy goodness but hey, the spinach and garlic have to count for something right?  It is also a great recipe to do ahead of time and just pop in the oven when the time comes.


3 Tbsp butter

2 cloves garlic, peeled and chopped

1 bag fresh baby spinach (you might chop it if you mind bigger pieces of spinach in your dip)

1/2 cup white wine

salt and pepper to taste

hot sauce to taste

1/2 cup chopped green onion (I have used chives before too)

3 cups mozzarella cheese, shredded

1/2 cup mayonnaise

1/2 cup half-and-half (I usually use whole milk because I have it on hand)


Preheat oven to 350 degrees.

Melt butter in a medium saucepan over medium heat.  Stir in the garlic, baby spinach, and white wine.  Cook and stir until spinach is wilted, 2 to 3 minutes.

Mix in salt, pepper, and hot sauce.  Remove from heat.  Drain off the liquid and transfer to a medium bowl.

Mix green onion, mozzarella cheese, mayonnaise, and half-and-half into the bowl with the spinach mixture.  Transfer mixture to a medium baking dish.

Bake in the preheated oven 20 minutes, or until bubbly and cheese is lightly browned.


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Spinach and Artichokes in Puff Pastry


This isn’t the first time I’ve made this recipe and it won’t be the last.  If you’re looking for a quick and easy, but impressive, appetizer… try this. 

Original recipe is here.  I’ve only made it as is but can easily see some finely chopped mushroom or sun dried tomatoes in there. 


10 oz baby spinach, torn apart by hand (or a 10-oz package frozen chopped spinach)

1 14-oz can artichoke hearts, drained and chopped

1/2 cup mayonnaise

1/2 cup parmesan cheese, grated

1 tsp onion powder

1 tsp garlic powder

1/2 tsp pepper

1 package frozen puff pastry


Thaw puff pastry according to package directions. 

If using frozen spinach, drain it well.  If using fresh spinach, cook it by putting a few tablespoons of water in a pan and adding torn up spinach; cook until wilted. 

Stir together spinach, artichokes, mayonnaise, parmesan cheese, onion powder, garlic powder, and pepper. 

Unfold puff pastry and place on a lightly floured surface.  Spread half of the spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.  Roll up pastry, jellyroll fashion, pinching ends together.  Wrap in plastic wrap.  Repeat with remaining pastry and spinach mixture.  Freeze 30 minutes (or up to 3 months); cut into 1/2-inch-thick slices. 

Bake at 400 degrees for 20 minutes or until golden brown.