A warm, thick pile of spinach goo.

  • 3 T butter + 1 T
  • 1 clove minced garlic
  • 1/4 C flour
  • 1/2 t salt
  • 1 C milk
  • 2 T minced onion
  • 20 oz spinach, frozen or fresh
  • 1/4 C water
  • 1/2 C sour cream
  • 1/4 C grated hard cheese, like parmesan or asiago
  1. In a large skillet melt 3 T butter over medium heat. Add minced garlic and saute for 1 minute.
  2. Reduce heat to medium-low. Whisk in flour and salt until smooth. Add milk.
  3. Turn heat to medium and whisk until a thick and smooth roux forms, about 1 minute. Remove from heat and set aside.
  4. In a small pot, melt 1 T butter over medium heat. Add minced onion and cook until transparent. Add spinach and water. Cover and cook over low heat, stirring occasionally, until spinach is cooked.
  5. Add spinach to roux. Add sour cream and grated cheese. Simmer and stir over medium heat until blended. Add salt and pepper to taste.