We just got back from a fantastic weekend at Mount Baker where we stayed in a huge ‘cabin’… more like a very old house with very basic amenities. Despite having to share one bathroom between twelve people, we love going up with all our friends. Everyone brings way too much food for our potluck-style meals, and after skiing, we attempt to make a dent in the food, drink a lot and play hilarious games. While the big aspects of ‘family dinner’ are cooking, the table is loaded with cheese, meats, crackers, chips, bread, spreads and dips, like this Spinach Dip in a sourdough bread bowl. Adapted from an old family recipe, this is completely low-FODMAP as it uses lactose-free dairy products! In my family this is traditionally served at a New Year’s Eve party, but it’s also fantastic for any large get-together.
Also, some exciting news today: I was selected as a finalist for the FeedFeed’s Holiday Cookie Contest! If you would like to vote for me, please go to thefeedfeed.com/contest/bobs-red-mill-voting scroll down until you see Panaceats’ Gluten Free Gingerbread and click ‘vote’. Voting closes at 1pm EDT on December 13.
- 2 x 10 oz frozen spinach
- 1 tbsp butter
- 1 bunch green onion green tops only
- 1 large leek
- 1/2 cup lactose-free milk
- 8 oz lactose-free cream cheese
- 1/2 cup shredded mozzarella
- 1/4 tsp Worcestershire sauce
- 2 tbsp hot horseradish
- salt and pepper to taste
In a food processor, add the milk, cream cheese, mozzarella, Worcestershire, horseradish, salt and pepper. No need to blend yet, just set aside.
Roughly chop the green tops of the green onions and the leeks. Over medium heat, melt butter and sauté the greens until very fragrant. Turn the heat down to low, and add the blocks of spinach. Cover with a lid to keep the steam in until the spinach is mostly thawed. Then take the lid off, turn the heat back to medium, and sauté until all the excess water has evaporated. Make sure to stir continuously so it doesn't burn.
Add the hot greens to the cheese in the food processor and blend until smooth. Either refrigerate until fully chilled (which will help the dip thicken), or transfer directly into a bread bowl and serve hot (you can sprinkle some extra cheese on top and place under grill until it's bubbly and brown).