- 4 Tb butter
- 1/2 C onion, finely chopped
- 2 garlic cloves, minced
- 2 C fresh spinach, chopped
- 1/4 C all purpose flour
- 1 tsp Dynamite Herbs
- 2 C milk
- 1 Tb Worcestershire (we love Colonel Pabst!)
- salt and pepper to taste
- 1/4 tsp smoked paprika
- 1/2 C sour cream
- 1 1/2 C Blue Earth (or your favorite Brie) cubed, with most of rind removed
- 1 1/2 C mozzarella, shredded
- 3/4 C Parmesan, grated and divided
- Preheat oven to 375 degrees F.
- Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer to lightly greased 9” pie pan to bake).
- Add onions and spinach and cook, while stirring, for 3 minutes. Add garlic and saute 30 seconds.
- Stir in flour and Dynamite Herbs and cook, while stirring, for 2 minutes.
- Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium-high and bring to a simmer, while stirring, until thickened (but not too thick).
- Remove from heat and stir in sour cream until smooth. Stir in brie, mozzarella and 1/4 cup Parmesan.
- Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.
- Let sit at least 5 minutes then serve hot with bread, crackers, etc.
As seen on Twin Cities Live May 26th, 2017