Hot Spinach & Water Chestnut Dip

How we make it.

10 ounces chopped frozen spinach, thawed and dried
1/4 cup Bourbon
2 tablespoons butter
1 small onion, diced
1 teaspoon kosher salt
Dash of nutmeg
1/4 teaspoon red pepper flake (more if you like it hot)
1/2 teaspoon garlic powder
1/2 cup milk
10 ounces sour cream
1/3 cup Parmigiano Reggiano
1/3 cup Pecorino Romano
2/3 cup water chestnuts, drained and chopped

In a large pot over medium heat add block of frozen spinach and bourbon. Cover for 5-7 minutes until spinach is completely thawed, breaking it up from time to time as you go. Once thawed, remove spinach from the liquid, placing in a sieve and smooshing out the excess liquid. Empty the cooking liquid out of the pot and place it back on the stovetop. Place dried spinach on a cutting board and chop up some more. Set aside.

Add butter to the large empty pot on medium heat. Add diced onion, chopped spinach and salt, cooking for around 5 minutes until softened. Lower the heat to medium low and add milk, sour cream, Parmigiano, Pecorino, nutmeg, red pepper flake and garlic powder. Cook for 2-3 minutes more until warmed through. Stir in water chestnuts. Garnish with fresh spinach leaves and more red pepper flake. Serve with pita chips.

Why we make it.

Seems to me there should always be a spinach dip on a Christmas buffet. Does everyone feel this way? Or is this just something I'm used to? Christmas spinach dip should be fattening, hot and a little spicy. This one is all that plus a spank of holiday warmth via ground nutmeg. Chinese water chestnuts add a pleasant crunch to the creaminess, but feel free to leave them out if you think that's weird. This dip is earthy, savory, comforting and festive. That's why we make it.