Served hot or chilled with toasted bread or Melba toast, this dip is beloved at cocktail receptions all over the South and couldn’t be easier to prepare. The textural contrast between the soft spinach and cream cheese and the crunchy water chestnuts is amazing. Perhaps best of all, the dip can be made in advance and frozen in smaller individual ramekins for future entertaining emergencies.
In a large, heavy pot, melt the butter over moderate heat, add the scallions and garlic, and
Add the milk to the pot used to wilt the spinach, increase the heat slightly, and whisk in the cream cheese till melted, about 3 minutes. Add the spinach mixture, water chestnuts, Worcestershire, salt and pepper, and Tabasco, stir till well blended, scrape the mixture into the prepared baking dish, and
Serve the dip hot, or let cool, then refrigerate till ready to serve.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.