Sunday, November 20, 2011

Cheesy Spinach Dip with White Wine

Served this yummy appetizer with tortilla chips.  The white wine gives a nice flavor twist to a classic appetizer or snack.  
1 1/2 TBSP butter
2 cloves garlic, peeled and chopped
10 oz. pkg. frozen, chopped spinach, thawed and drained well                   
1/4c white wine
salt and pepper, to taste
cayenne pepper sauce, to taste
1/4c green onion, chopped
1 1/2c shredded mozzarella cheese
1/4c mayonnaise
1/4c half-and-half

1.  Preheat oven to 350*
    2.  Melt the butter in a medium saucepan over medium heat.
    Stir in the garlic, spinach and white wine.
    Cook and stir 2 to 3 minutes, until heated through.
    3.  Add salt, pepper, and hot sauce. Remove from heat.               
4.  In a medium size mixing bowl, combine green onion,
mozzarella cheese, mayonnaise and half and half.

5.  Add the spinach mixture and stir until combined.

6.  Transfer mixture to a small, buttered baking dish.             

7.  Bake 20 minutes, or until bubbly and lightly browned.               

Best served hot.  Cheers!

Monday, November 7, 2011

White Wine & Butternut Squash Soup

Delicious as an appetizer or add tortellini for a heartier main course.

1/8 tsp. cumin
1/8 tsp. nutmeg
1 TBSP butter
1/2c white onions, sliced
1/4c green onions, chopped
3c butternut squash, roasted and cubed
1/4c white wine
2 1/2c vegetable broth
1/8 tsp. cinnamon
1/8 tsp. ginger
salt, to taste
black pepper, to taste

8 oz. spinach and cheese tortellini (optional)

1.  In a large saucepan over medium heat, add cumin, nutmeg, and butter.  Stir until butter melts.

2.  Add white and green onions.  Saute a few minutes, until soft and fragrant.

3.  Mix in squash, wine, broth, cinnamon, and ginger.  Reduce heat to low and simmer 15-20 minutes.

4.  Puree soup with an immersion blender until consistency is smooth.

6.  Season with salt and pepper, to taste.

If adding tortellini:
Cook according to package directions while soup is simmering and add just prior to serving.

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