Geni's Spinach Dip

I don't know many people who don't like spinach dip. It always seems to be a winner at parties, and I've heard more than one person declare that they could just sit there and eat the entire bowl. I'm definitely in the fan category and so I have tried many different versions of this dip. This is my friend Geni's recipe and I can honestly say it is by far my favourite version of spinach dip! I see people devouring other spinach dips, and I think "you really need to try Geni's version!" This dip can be eaten cold but oh my goodness, when served warm, it is heavenly! So, without further ado, here is Geni's Spinach Dip!

Geni's Spinach Dip

Butter (I use a couple of good sized chunks)
2 small onions, chopped finely
2 packets of frozen spinach, defrosted (or fresh spinach, chopped finely)
1 packet of French Onion soup mix
1 packet of Spring Vegetables soup mix
2 cartons sour cream
1 cob bread
Extra bread (optional)*

* If it's a large party, I sometimes buy an extra cob bread or some bread rolls so that there is extra dipping bread available :)

1. Fry onions in a saucepan with the butter until soft and opaque.

2. Add spinach and stir until all broken up and mixed with onions and butter.

3. Sprinkle the packets of French Onion and Spring Vegetable soups over the spinach and stir to combine.

4. Pour in the sour cream and mix to combine. Bring to the boil and then let simmer for a minute or two.

5. In the meantime, cut off the top of the cob bread and pull out the centre crumb in the base, leaving a thick enough shell to serve your dip from.

6. Chop the top of the cob bread and the centre crumb part into bite size pieces and place around the base in an oven proof dish.

7. Pour the dip into the cob bread base and then place dish in a preheated oven (150-180 degrees Celsius) until bread and dip are slightly toasted or beginning to brown.

8. Remove from oven and allow to cool slightly before serving. Enjoy :)

Chocolate Cheesecake Truffles

These truffles are a rich, indulgent treat and perfect for Christmas gifts, although they do need to be kept refrigerated because of the cream cheese. I have been making these for a number of years and I upped the chocolate ante with this recipe by adding Nutella. They are always a winner with those who have a sweet tooth :) Even better, the recipe is super easy!

There are a number of possible variations and I have listed some of these at the end of the page. The chocolate coated ones are particularly rich, so you may like to make smaller versions of this type. The quantity will obviously depend on the size of each truffle.

If you are a chocoholic or just looking for a good hit of chocolate, this is the recipe for you! They are more chocolatey than cheesecake tasting, so if you are a fan of chocolate but not cheesecakes, still give them a try!

Chocolate Cheesecake Truffles

Makes approx. 20

500g (2 packs) Arnotts Choc Ripple biscuits
250g pack of Philadelphia Cream Cheese
100g Nutella
200g dark chocolate (optional)
Crushed, mixed nuts (optional)
Dessicated coconut (optional)

1. Place Choc Ripple biscuits in Thermomix and blitz for 10 seconds, speed 7. This will result in a crumb mixture. Biscuits can be crushed in a food processor or by rolling pin if you don't have a Thermomix.

2. Add cream cheese and mix for 20 seconds, speed 6. If using a food processor, mix until well combined.

3. Add Nutella and mix for a further 15 seconds, speed 5 or until well combined.

4. Roll mixture into balls and set out on a lined baking tray. Once completed, place tray in freezer for an hour or so until truffles become firm. The freezer part is more important if you are planning to coat with chocolate. If you are just going to use the coconut, half an hour in the fridge is plenty.

5. If coating with chocolate, melt your chocolate and then work as quickly as possible before it hardens. Picking up each truffle with a skewer, dip into melted chocolate and then place into a small truffle/cupcake case. Sprinkle with crushed nuts.

6. If coating with coconut, simply roll truffles in a plate of coconut and place in cases.

7. Refrigerate until ready to eat and then enjoy :)

See variations to recipe at end of page.

 

Variations to Recipe

 

 

* Nutella can be omitted for a slightly less rich truffle.

 

* Choc Ripple biscuits can be substituted with Oreos.

 

* White or milk chocolate can be used instead of dark. I've used all three before and sometimes it's nice to see the contrast of the filling with the white chocolate.

 

* Anything can be used as a garnish. Here I used crushed macadamia and pistachio nuts. You can use a different type of nut, crushed candy or swirls of chocolate in contrasting colour to name a few.