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Warm Spinach Parmesan Dip
Warm Spinach Parmesan Dip Eileen Goltz | Dairy
36 minutes 20 minutes
16 minutes
3 cups

  • 2 Tablespoons (¼ stick) butter or margarine
  • 2 Tablespoons olive oil
  • 1¾ cups chopped onion
  • 6 large garlic cloves, minced
  • 2 Tablespoons all purpose flour
  • ½ cup pareve chicken or vegetable broth
  • ½ cup whipping cream
  • 1 (10-oz.) package ready-to-use fresh spinach leaves
  • 1 cup (packed) grated Parmesan cheese
  • ¼ cup sour cream
  • ½ teaspoon cayenne pepper
  • Baguette slices, toasted

  1. In a skillet melt the butter with the oil and add the onion and garlic. Saute until the onion is tender, about 6 minutes.
  2. Add the flour and stir for 2 minutes. Gradually whisk in the pareve stock and cream. When all the liquid is added bring the mixture to a boil, whisking constantly.
  3. Cook until the mixture thickens, stirring frequently, about 2 minutes.
  4. Remove the mixture from the heat. Stir in the spinach, cheese, sour cream and cayenne (the spinach will wilt so don’t worry). Season with salt and pepper.
  5. Transfer dip to serving bowl. Serve warm (and immediately).

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