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Source

Sunset.com

Servings/Yield

12 servings
3 cups

Course

Appetizer

This remarkably convenient and versatile appetizer rates high with Alice Chazen, co-owner of Perry Creek Vineyards. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.

Ingredients

• 10 ounces frozen chopped spinach, thawed
• 1 cup mayonnaise
• 3 ounces cream cheese
• 6 ounces onion, peeled and minced
• 1 garlic clove, minced
• 1 cup parm cheese, + 2 tablespoons
• ⅛ teaspoon pepper
• ½ teaspoon paprika
• 2 baguettes, thinly sliced

Method

1. Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

3. Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

4. Serve hot to spread on baguette slices