The New Rowe Pottery Small Dip Bakers are perfect!
I feel like it’s not a party, unless you have a spinach dip for guests to enjoy. This version and hot, satisfying, and easy to make. It fits perfectly into two Rowe Pottery Small Dip Bakers. I make both at the same time, so depending on how many guests you are expecting, you’ll either have a back up when the other runs low, or you can freeze the dip and baker for the next soiree.
Ingredients~
Butter- for greasing bakers
2 Cups of Fresh Spinach- chopped
1 1/2 Cups half and half
3 Large eggs, lightly beaten
1 1/2 Cups Coarsely grated *Gruyere cheese
Coarse Salt and Ground Pepper
1/8 Teaspoon ground nutmeg
* I used Natural Swiss Gruyere, which is a raw milk cheese from Switzerland exuding a sweet-saline beefiness with an undertone of fruit and nuts. Its consistency is soft and creamy when melted, and perfect for dips, soups or fondues.
Let’s get started~
Preheat oven to 350˚. Butter both small RPW dip bakers, or a shallow 1 quart baking dish.
In a large bowl, combine spinach, half and half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon popper and nutmeg; stir to combine.
Combine Dip Ingredients
Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere.
Bake until set and top is golden brown, 30 to 35 minutes.
I made toast points to serve along with the spinach dip. By taking any sliced bread you have available, brush with olive oil, and use a cookie cutter to cut fun shapes out of the center. Break the remaining crusts up into spreadable bite sized pieces, and arrange on a cookie sheet lined with aluminum foil (for easy clean up); broil at 350˚ until lightly browned, approximately 6 minutes. If you run out of time and don’t feel like going through the extra effort, any kind of cracker, pita chip or even veggie slices would accompany the dip tastefully.
Have fun in the kitchen!
