Thanks to everyone who entered the drawing for “A Time to Cook: Dishes from my Southern Sideboard,” by James T. Farmer III.” The winner is Wendy McKeen. I’ll pop it in the mail soon.
If you are not Wendy McKeen, you can enter the drawing for “Triple Slow Cooker Entertaining: 100+ recipes & 30 Party Plans,” by Kathy Moore & Roxanne Wyss.
The book incorporates ideas for teen parties, holiday parties, game night gatherings, tailgating, grilling, etc. etc. etc. The recipes look fantastic, including this one for Spinach, Bacon and Blue Cheese Dip. You might think the bacon trend is winding down, after its incredible reign as the most ridiculously overhyped ingredient of all time, but it’s not going away. Even before we put it in ice cream, bacon was one of those basic and classic flavors few cooks can live without.
To enter the drawing, send an e-mail to firstname.lastname@example.org. Please include your NAME, MAILING ADDRESS, and NAME OF THE BOOK YOU WANT.”
Here’s the dip recipe as promised
SPINACH, BACON AND BLUE CHEESE DIP
Nonstick baking spray
2 tablespoons unsalted butter
1/3 cup chopped onion
2 cloves garlic, minced
6 ounces fresh spinach, about 6 cups, trimmed
10 slices bacon, crisp and crumbled
1 pound cream cheese, softened and cut into 1/2-inch cubes
1/2 cup crumbled blue cheese
1/2 cup sour cream
1/2 cup chopped pecans, toasted
1. Spray one slow-cooker stoneware with baking spray.
2. In a medium skillet, melt butter over medium-high heat. Add onion and garlic. Cook, stirring often, for about 3 minutes or until onion is tender. Add spinach and cook, stirring often for 3 to 4 minutes or until wilted. Transfer to prepared stoneware. Stir in bacon, cream cheese, blue cheese and sour cream.
3. Cover and cook on high 1 1/2 to 2 hours, stirring occasionally, until cheese is melted and dip is hot. Turn to warm for serving. Sprinkle weith pecans just before serving.
– “Triple Slow Cooker Entertaining: 100+ recipes & 30 Party Plans,” by Kathy Moore & Roxanne Wyss