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1
Take both boxes of frozen spinach and place in boiling water until cooked.
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2
When done strain and squeeze in a cheesecloth or dry with good old paper towels.
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3
It is important that the spinach be very dry.
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4
When you have finished drying chop the spinach into a very fine consistancy.
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5
When done place spinach into a large mixing bowl and put aside for later.
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6
In a heavy saucepan melt butter.
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7
Add the garlic and the onions and saute for 3 to 5 minutes.
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8
Add flour to make a roux.
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9
Stir and cook for about 30 seconds.
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10
Slowly add heavy cream and as you do this stir with a whisk to prevent any lumping.
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11
When you see and feel everthing getting all nice and thick and bubbly you will want to add lemon juice, pecorino romano cheese, and the mozzarella cheese.
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12
Stir until cheese is melted and the mixture looks smooth.
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13
Now when you get the smoothness add the sour cream and mix for an additional minute.
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14
Now that this is done combine the spinach that you dried out earlier and the the yummy cheese mix.
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15
Fold everything together in something big until you can't see the dark green color of the spinach, (should take a minute maybe two).
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16
Now place the dip into your serving bowls.
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17
Take the Vermont White Cheddar and sprinkle enough to cover the top of each bowl, or to your taste.
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18
More is better!
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19
After this all you have to do is put a bowl in the microwave and heat for about 1 minute or until cheese is melted all the way.
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20
When you remove it from the microwave just stir in the White Vermont Cheddar so it mixes evenly.
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21
Sit back, eat and enjoy.
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22
Exercise!
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23
Because this is not on the atkins diet, and you might gain a pound or two.
