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January/February E V E RY DAY FO O D
HAM-AND-SPINACH DIP Active Time: 25 min. Total Time: 55 min. Serves: 6 to 8
We love a good chip, but there are plenty of other options to zip up your dipping experience. Turn the page for our picks.
This recipe calls for Black Forest ham, but feel free to get creative and substitute serrano, prosciutto, or your favorite. Also, use frozen spinach in lieu of fresh, because it’s equally yummy and a huge time-saver. 2 tablespoons unsalted butter
½ small onion, finely chopped ( ½ cup) ¼ cup unbleached all-purpose flour 1½ cups whole milk, room temperature
¼ teaspoon sweet paprika, plus more for sprinkling
½ cup finely chopped Black Forest ham (2½ ounces)
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry Kosher salt and freshly ground pepper
easy entertaining
SUPER BOWLS There are few foods as irresistible as a warm, gooey, deliciously cheesy dip— especially when you’re sharing it with friends while watching, say, an extremely important football game. Serve one of these quick and easy crowd pleasers—from a hearty ham-and-spinach dip to a spicy shrimp number—and you’ll be the MVP of any party. PHOTOGRAPHS BY ARMANDO RAFAEL
1. Preheat oven to 425°. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, ¾ cup cheese, and spinach. Season with salt and pepper.
2. Transfer mixture to a 1-quart baking dish. Top with remaining ½ cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.
R EC I PES A N D FO O D ST Y LI N G BY L AU R A R EG E ; PRO P ST Y LI N G BY SA R A H VAS I L
1¼ cups shredded Manchego cheese (4 ounces)
