Does anyone know how to make the Bug-A-Boo Creek Spinach artichoke dip?

Answer 1

Spinach and Artichoke Dip

3 oz.Onion, medium diced
2 tsp. Garlic, chopped
1 oz. Clarified butter
1-1/2 lbs. Frozen chopped spinach, thawed
1 lb. Artichoke hearts, canned, chopped, coarse
1 qt. Cream sauce
2 tsp. Worcestershire sauce
Salt and pepper, to taste
Tabasco sauce, to taste
6 oz. Parmesan cheese, grated

Sauté the onion and garlic in the butter until tender, without coloring.

Add the spinach and sauté until hot.

Add the artichoke hearts, cream sauce, Worcestershire and 4 oz. of the Parmesan cheese. Mix well.

Season with salt, pepper and Tabasco.

Transfer the dip to a half hotel pan. Top with remaining 2 oz. of Parmesan cheese and bake at 350 degrees until hot and browned on top, approx. 20 minutes.

Answer 2

Yes, basically what you do is the following. Carefully and with precise measurement, grind the artichoke into sliver-like pieces, mix with the bug-a-boo creek additive, then simmer slowly until a paste like creamy substance appears where all the parts blend together into a delightful saucy pudding, then add the spinach, washed and drained, either heated or as is, add a pinch of salt and pepper, then blend with the saucy pudding created with the artichoke and bug-a-boo additive, warm and let sit until a thin crust appears along the top and edges. Be sure it cools, then eat heartily and enjoy the fruits of your labor. It's an excellent dish which many people would love to know the recipe and the preparation techniques. Along with sliced and slightly warmed turnips, it is probably my favorite dish.

Answer 3

Bug-A-Boo Creek Spinach artichoke dip recipe:


1/2 cup mayonnaise
1/2 cup sour cream
1 cup cooked crab meat
2 Tbsp minced shallots (or green onions or red onions)
1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
1/2 teaspoon of Worcestershire sauce
Salt and pepper


Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl.

Fold in the crab meat.

Salt and pepper to taste.

Chill for 2 hours or overnight.

Serve with crackers or carrots and celery.