Christinas Killer Dip Food

CHRISTINA'S KILLER DIP

Steps:

• Defrost the spinach.
• Place it in a colander and press it until as much moisture as possible is removed.
• Mix all ingredients (1/2 of the cheddar), and blend well.
• Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
• Remove from oven.
• While still hot top it with remaining cheese, heat in oven again for 5 minutes.
• Remove and cool below lava stage and serve.
• Goes well with tortilla chips.

CHRISTINA'S KILLER DIP

Steps:

• 1. Split shredded cheese into 2 half-cup portions.
• 2. Defrost frozen spinach.
• 3. Place spinach in a colander and press as much of the water you can out of it.
• 4. Mix all of the ingredients, except the 2nd half-cup of shredded cheese together until well incorporated.
• 5. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
• 6. Remove from oven carefully.
• 7. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
• 8. Remove and cool below lava stage and serve. If the cheese on top is bubbling, do not let anyone dip yet!
• 9. Goes well with tortilla chips. You can also use crackers! Just remember the saltier the dipper, the saltier the whole shebang ;)

CHRISTINA'S PUMPKIN SAUCE

Steps:

• Heat oil in a pan over medium-high heat. Add onion and cook until translucent, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add sausage; cook and stir for 5 more minutes. Add chicken broth and simmer for 5 minutes.
• Stir in pumpkin puree, sour cream, milk, cream cheese, cinnamon, nutmeg, and cardamom until well blended. Reduce heat to low and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with pepper.