QUESO DE BOLA SPINACH DIP


Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
5 cloves garlic, crushed
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 (250 mL) pack MAGNOLIA FULL CREAM MILK
1 (350 g) pc MAGNOLIA QUESO DE BOLA, grated
1 cup chopped fresh spinach leaves, blanched and squeezed to remove excess liquid

Procedure:

  1. In a medium sauce pan, melt butter over medium heat. Sauté garlic for a minute and add flour. Mix until butter and flour are fully combined.
  2. Add milk and simmer for 1-2 minutes until slightly thick. Add cheese and stir until soft and almost melted.
  3. Add spinach and simmer for 2 more minutes. Serve hot.

Makes 10 servings.
(Yield:  5 cups/1/2 cup per serving) 

Tip/s:

  • Serve with chips, bread, melba toasts, crackers or flour tortilla.
  • Thawed frozen spinach can be used in this recipe.
  • To blanch fresh spinach, add tender spinach leaves in boiling water for 30 seconds. Drain and run under cool water to stop the cooking process. For frozen spinach, just pour boiling water on thawed spinach placed on a strainer.

 

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