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
Pre-heat oven to 350 degrees F. Thaw spinach as desired - overnight in fridge, microwave. Squeeze frozen chopped spinach to remove excess moisture then combine with creamed spinach. Bring an 8-12 inch cast iron skillet to medium-high heat, then sauté onion in 1 TBSP butter or oil, adding minced garlic towards the end to prevent burning. Add the shrimp and sauté for a few additional minutes until the shrimp turn opaque. Season with salt and reduce heat to lowest setting. Add your spinach and cheeses (including cream cheese) and mix well. Re-season to taste if desired. Top with extra cheese if desired (a little extra cheese is always welcome) then add a pinch of red pepper flakes. Bake for 15-20 minutes until dip is hot and bubbly. Serve with an assortment of veggies, tortilla chips, and/or pita wedges for dipping. You can use extra Havarti, Mozzarella, Gouda, Gruyere, or pretty much any easy-melt cheese that you like Serve with sliced veggies, tortilla chips, and/or pita wedges for dipping!