OK, this recipe is a 5 with some important modifications. No canned slimy spinach; I use a 16 oz. bag of frozen and cook it in the microwave and squeeze the excess moisture out. I use a giant skillet and saute the onion first in a tiny bit of olive oil, adding at least a TBSP of crushed fresh garlic near the end of the sauteing. I like artichoke hearts in mine, coarsely chopped, and add all the rest of the ingredients except the parmesan and cheddar in and heat stirring until incorporated and bubbly. (Also, I like to use a sundried tomato alfredo sauce, but the bechamel will work ok.) Finally I add the last cheeses in, though usually my proprotions are more like 1 cup of parmesan, 1 cup of cojack, and 1/2 cup of mozzarella. Sea salt to taste and it might need a little more cayenne if you want a more significant kick. However, this is not a BAD recipe as it is, just doesn't quite have enough oomph without the above modifications. And my way the recipe is completely cooked on the stovetop, no lengthy stays in a crockpot or extra baking in the oven.
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OK, this recipe is a 5 with some important modifications. No canned slimy spinach; I use a 16...