Home » Food & Drink » Food Preservation » Swiss Cheese & Spinach Dip

Swiss Cheese & Spinach Dip

© Pier Jones

Were you overzealous in planting those “Spring Greens”----spinach, collards, mustard, lettuce, arugula, chard, kale? I am always so glad to be able to get my hands back in the soil in the early spring, that I seem to just keep building new garden beds, and planting what I can. Then, about now, I am overrun with greens. After freezing and drying enough to get me through, and canning several pints (more about that in then next article), I make a batch or two of this dip, which we often devour before I can even get it in the freezer.

Swiss Cheese & Spinach Dip

1 1/4 C mayo

1 1/2 C Swiss cheese, grated

1/2 C fresh Parmesan, grated

1/4 t roasted garlic powder (plain garlic powder would be ok)

1 T dried minced onion

1 2/3 C fresh spinach, chopped

Combine ingredients, stir well, place in plastic freezer containers, seal, label, and freeze. This will keep about 4 weeks in the freezer. When ready to eat, thaw it in the refrigerator, or in the microwave on about 30% power. Place in an ovenproof dish and bake for 40 min at about 275 degrees, or until bubbly and starting to brown a bit on the edges. This makes about a quart or more of dip, and we have been know to just make a meal of it. Enjoy!!

If you are always looking for new how-to’s about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you’ve put up. It will be filled with oodles and oodles of good recipes for using all those goodies that you’ve canned, frozen and dehydrated.