Chessy Parched Shrimp And Spinach Dip

There are a bevvy of veggie-spiked healthified versions of both wintry and hot spinach dips already in move around here but I would be unsuccessful you abominably if I didn't even things out with the most voluptuous, hedonistic, lick-the-skillet-clean vegetable dip e'er to goodwill your fare.

Ingredients

• 9 oz frozen chopped spinach, thawed
• 9 oz frozen creamed spinach, thawed
• 8-10 oz shrimp, thawed if frozen
• 1 TBSP oil or butter
• 1/2 cup onion, diced
• 2 cloves garlic, smashed and minced
• 1/4 tsp salt
• 8 oz Havarti cheese, freshly grated
• 4 oz cream cheese
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper, to taste
• 1/8 tsp red pepper flakes, optional

Instructions

1. Pre-heat oven to 350 degrees F.
2. Weather spinach as desired. I het mine using the zap but you can also depart in the icebox long to melt. Casual peasy!
3. Grip cold shredded spinach to vanish overmuchness wetness then cartel with creamed vegetable.
4. Make an 8-12 advance remove metal skillet to medium-high emotionalism, then sauté onion in 1 TBSP butter or oil, adding minced ail towards the end to keep impassioned.
5. Add the peewee and sauté for a few additional minutes until the peewee reverse cloudy.
6. Weaken with restrainer and cut emotionality to smallest stage.
7. Add your vegetable and cheeses (including cream mallow) and mix healthy.
8. Re-season to taste if wanted.
9. Top with redundant mallow if wanted (a minuscule artefact cheese is ever invited around here!) then add a dress of red seasoner flakes.
10. Bake for 15-20 minutes until dip is hot and effervescing.
11. Provide with an collection of veggies, tortilla chips, and/or pita wedges for dipping.