Cooks Corner
Move over, Applebees Elmwood teacher’s spinach dip dead ringer for top restaurant appetizer PDF Print E-mail
Written by KAREN NADLER COTA, Sentinel Lifestyles Editor   
Tuesday, 11 March 2014 08:45
Amanda St. John with her spinach and artichoke dip. (Photo: Shane Hughes/Sentinel-Tribune)
Remember back a couple decades ago when everybody seemed to be trying to figure out the secret recipe for Colonel Sanders' famous fried chicken?
Unlocking the code to anybody else's closely-held secret - especially one from a corporate safe or government computer - is a great deal of fun.
Just ask NSA-tattletale and current Russian resident Edward Snowden.
Of course, as Snowden demonstrated to the entire U.S. intelligence community, secret-keeping gets harder every year.
Bowling Green resident Amanda St. John would never consider doing anything illegal to come up with her all-time favorite recipe for spinach and artichoke dip. But she surely would like to replicate the version sold by Applebee's restaurant.
And after some diligent research and personal experimentation, St. John, 26, is pretty sure she's managed to do just that.
"This dip tastes very close to Applebee's recipe.  It took me a few different recipes to find one that tasted similar."
Her version includes spinach and artichoke hearts, obviously, but also minced garlic and three kinds of cheese (a parmesan-romano mix and mozzarella). To come up with the perfect creamy texture and smooth flavor, she added alfredo sauce and cream cheese.
But it's what she didn't add that matters just as much.
Last Updated on Tuesday, 11 March 2014 08:57
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