Did you ever feel impressed by a nice supplement? We often crave only the other half of the court. This interpretation of two side dishes becomes a nice light meal looking for his drink!

Classic Spinach dip with baked potato and Cheese the Queen Classic.

250 g fresh spinach
½ cup of soy milk
1 clove of garlic
1 tbsp coconut butter
½ tablespoon flour
Nutmeg, salt, pepper
2-3 baked potatoes (cooked)

Heat the oven to 200-220 °C. Cook the potatoes in the oven as desired or pack each potato in aluminum foil and bake for about 1 hour. Add ½ CHEESE THE QUEEN Classic, Garlic Clove and Soy Milk to Blender and mix. Brew the spinach for about 3-4 minutes with 1-2 tablespoons of water over low heat. Strain and keep the water. Allow the spinach to cool well and then cut large. Heat coconut butter in a bowl, reduce heat, season with nutmeg, pepper and salt. Add the flour after one minute and stir until it is baked. Add the mixture of ½ CHEESE THE QUEEN Classic, garlic and soy milk and stir. Add the water from the spinach and mix together. Simmer on low heat for 2-3 minutes. Add the sliced spinach and, if necessary, a glass of water. Stir well and remove from heat.
Put a baked potato on a plate. Dissolve with a fork in the middle, pour in the hot spinach dip, scrape off the rest of CHEESE THE QUEEN Classic and sprinkle with chili as desired.

Take a look at the other recipes on our blog and be inspired by new delicious moments!

It can be wonderfully combined with wheat beer or wine!

Bottom up!
Cheese the Queen