The Cellar is a cultural institution at the University of New Brunswick. There’s no disputing it. But COVID-19 has reduced the amount of time we’re supposed to be spending out at the bars, and some Cellar regulars had to move home because this term is online. How is one to get a Cellar fix? Beer up and buckle up: the Bruns is about to share our recipe for fail-proof spin dip.
Objectively, spin dip is the best thing on the menu at the Cellar (besides Pornstars, of course). So it makes sense that it will be the dish most painfully missed by the bar’s patrons. Luckily, it’s not that hard to replicate.
Cellar Withdrawal Spin Dip
Ingredients
-1 can drained and chopped artichoke hearts
-½ cup cooked spinach (thawed from frozen is fine)
-1 cup mayonnaise
-1 tablespoon minced garlic
-¼ cup grated parmesan cheese
-¼ cup grated romano cheese
-salt and pepper (to taste)
-¼ cup shredded mild cheddar cheese
Instructions
Step 1: Preheat oven to 350° and grease a medium sized casserole dish (preferably glass).
Step 2: In a bowl, mix mayonnaise, parmesan cheese, romano cheese, garlic, salt, and pepper. Stir well and then add the spinach and artichoke hearts.
Step 3: Pour your mixture into your greased casserole dish and top with the cheddar. Bake for 25 minutes, until lightly browned on top.
Step 4: Serve with pita or chips.
