Hot spinach dip
- 2 cloves of garlic
- 1 onion
- 1 tbsp Emborg Butter
- 600 g Emborg Organic Spinach
- 200 ml Emborg Cooking Cream
- 150 g Emborg Cream Cheese
- 5 drops of tabasco
- 100 g Emborg Shredded Mozzarella
- Salt and pepper
Defrost the organic spinach.
Preheat the oven to 200 °C.
Dice garlic and onion and fry lightly in butter for 5 minutes.
Add spinach in small portions and cook until completely wilted.
Put spinach into a colander and drain.
Cook cream and whisk in cream cheese until melted.
Add spinach and tabasco, 50 g shredded mozzarella and salt and pepper.
Bake in a baking dish, sprinkle the remaining 50 g shredded mozzarella over the spinach dip.
Bake for 20-25 minutes. Serve hot with tortilla chips, bread sticks or as desired.