**This recipe was featured as part of our 2018 New Release Wine & Food Pairings.**

Suggested Wines

  • True Chardonnay (Dry White)
  • Classic Chardonnay (Barrel Aged Dry White)

This full flavored appetizer recipe is compliments of Farmhouse Deli in Douglas, Michigan. Please note: This recipe is scaled for a commercial kitchen. Please contact Farmhouse Deli for information on scaling it down if desired.


  • 1 lb butter
  • 2 1/2 cups white flour
  • 4 quarts heavy cream
  • 1/2 gallon whole milk
  • 3/4 block cream cheese
  • 5 quarts shredded gruyere cheese
  • 6 cups Parmesan cheese
  • 4 lbs spinach, blanched and finely chopped
  • Salt, garlic powder and white pepper to taste


  1. Combine butter and flour to make a roux. Click here to learn how to roux.
  2. Add heavy cream, whole milk and cream cheese. Heat over medium-low heat. Use caution not to burn.
  3. Mix in gruyere cheese, Parmesan cheese and spinach.
  4. Add salt, garlic powder and white pepper to taste.
  5. Place in refrigerator for at least 1 hour before serving.

**Can be made up to two days in advance.