Warm Smoked Gouda and Spinach Dip

Certain cheeses like gouda and brie offer a healthy dose of vitamin K2 because of the bacteria used to culture them. There are other fermented foods like the Japanese soybean dish, natto that contains the highest amount of K2 than any other food. Feel free to try it if you are adventurous (it’s known to be a little slimy), or you can stick with more standard ways to make sure your little ones get their K2. This gouda dip is a delicious kid-friendly dip for celery, carrots or apple slices. If you’re lucky enough to come across goat gouda cheese, you’ll be getting extra K2 in because goats are already raised on vitamin K rich grass diets.
    Servings Prep Time
    1 serving (small bowl) 7 minutes
    Cook Time Passive Time
    8-10 minutes N/A
    Servings Prep Time
    1 serving (small bowl) 7 minutes
    Cook Time Passive Time
    8-10 minutes N/A
    Ingredients
    • 2tbsp Buttergrass-fed, divided
    • 1/4cup Onionchopped (or better a leek)
    • 1dash Black Pepper
    • 1/2cup Spinachfinely chopped
    • 1/2cup Milkgrass-fed, whole
    • 1tbsp Arrowroot Powder
    • 1tbsp Water
    • 1/4lb Gouda Cheesesmoked, shredded
    • 2tsp Salsa Verdeoptional, as hot as you can stand
    Instructions
    1. On medium-low heat melt 1 teaspoon of the butter and add the onions and salt, cook until soft and translucent, about 5 minutes.
    2. Add rest of butter and stir in spinach, cooking another minute until spinach is wilted.
    3. Stir in milk and heat for another 2 minutes.
    4. Meanwhile whisk the arrowroot powder into the water.
    5. Stir into the milk mixture and add the gouda.
    6. Stir in the salsa verde and heat until cheese is melted and sauce is thickened, stirring frequently.
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