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Jessica Gwozdz Photography – Bellingham Washington Photographer » Blog

Beer Cheese & Spinach Squares

I went to a cookout at a friend’s house today and was asked for these two recipes.  I decided it might be fun to occasionally share some recipes on my blog.  The beer cheese is one of the best appetizer dips ever.  Whenever I bring it to a party, lots of people ask for the recipe.  I cannot take credit for it though because I found it on a Green Bay Packers tailgating website. The spinach squares side dish recipe is an old family one that my mom and aunts have been making for family parties for as long as I can remember.  My family actually refers to the spinach squares recipe as “spanakopita” which is crazy because spanakopita has feta cheese and phyllo dough and this recipe does not.  Plus we are Polish not Greek, so I have no idea where the spanakopita reference came from.  Maybe Polish spanakopita is made with american cheese and no phyllo dough?  LOL!


Beer Cheese:
Two 8 oz blocks of cream cheese
1 packet powdered ranch dressing mix
6 oz. beer
8 oz. shredded cheddar cheese

Blend all ingredients together in food processor. Chill overnight. Serve with pretzels.

Spinach Squares:
16 oz. small curd cottage cheese
8 oz. sour cream
2 boxes frozen chopped spinach
3 Tbsp. flour
5 slices american cheese
6 eggs
1 stick of butter, melted

Thaw & drain spinach.  Mix cottage cheese, sour cream, spinach, and flour together.  Beat eggs in separate bowl and add to cottage cheese mixture.  Stack American cheese and cut into cubes.  Add cheese blocks and melted butter to mixture.  Pour into 9×13 baking dish and dot with butter.  Bake at 350 for 45 minutes or until browned on top.  Cool to slice, but serve warm.

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