Creamy Spinach Dip

Happy New Year!  I don't know about anyone else, but I was ready to move on and make a fresh start.   Our New Year's meal was full of fabulous fondues.  Two of the recipes I have posted before, but this one is new.  My son was at his cousins on New Year's so he missed out on this delightful meal, which my daugther Lily said was the best dinner she has ever had.  She can be a bit, (okay very) dramatic, so this may be a slight overexageration but a cook never minds the compliments.  They say that when you eat fondue you actually eat less and it  is therefor better for you.  I'm not sure if that is true or not, but I can tell you there wasn't much left at our house.

This recipe belongs to my mother-in-law.  It is sinfully good and I served it with my basic cheese fonude and chocolate fondue recipes.  It was  really simple to make and the leftovers (if you have any) reheat well.  I wouldn't plan on that happening very often though. 

1 9oz. pkg frozen creamed spinach

1 tsp. butter
2 - 3 green onions, finely chopped

1 clove garlic minced

1/3 cup evaporated milk

1/2 tsp. dry mustard

1 tsp. dill weed

1 tsp. worcestershire sauce

2 oz. gruyere cheese, grated

3 TBS. parmesan cheese, grated

Defrost spinach in microwave according to pkg. directions or defrost un-opened pouch in boiling water for 12 minutes. In a souffle dish put butter, green onions and garlic. Microwave uncovered for 1 to 2 minutes. Add defrosted spinach, evap milk and remaining ingredients. Stir well. Microwave on medium pwr 1 to 2 minutes, stir, and continue to cook another 1 to 2 minutes until cheese is melted. You can then transfer it to a dish or fondue pot for dipping.