Planning to have people over for The Big Game this weekend? No matter if you’re watching every play or simply ready to enjoy the Big Game atmosphere, you can bet your guests will be hungry. When it’s time to feed a crowd, natural gas is the answer for making a spread that everyone can enjoy.
Whether it’s melting cheese for nachos, heating the oil for crispy chicken wings, or simmering a big pot of chili, the precise control and quick response of a natural gas cooktop can get the food to the table fast and piping hot. That’s why most professional chefs choose natural gas.
When it comes to baking, natural gas is also the best choice because it preheats fast and produces a moist heat that helps baked goods come out perfect. That’s why when you want to feed a crowd, your natural gas oven is the best tool in the kitchen.
Need a recipe to help feed the football fans in your life? We’ve got you covered here too.
Hot Spinach and Artichoke Dip
Ingredients
- Nonstick cooking spray
- 8 oz cream cheese, at room temperature
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, grated
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped
- One 14-ounce can artichoke hearts, drained well and coarsely chopped
- 1/3 cup shredded whole-milk mozzarella
- ¾ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers, chips or toasted bread, for serving
Directions
- Position rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment). Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and ½ cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining ¼ cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.