Hot Spinach Dip:
This hot spinach dip recipe features in my blog post “Thanksgiving, Celebrating Togetherness with Great Food”. Check it out here.
About this Recipe:
Prep Time
15mins
Total Time
40 mins
Servings:
10
Equipment: Steamer/saucepan, bowl, spoon, ovenproof dish
Recipe Introduction:
Hot spinach dip is one for the cheese lovers out there but be warned! It is very rich and while I really like it, I can only eat it in small doses. You can easily half this recipe to try a smaller amount.
This is a popular dish at the Thanksgiving table, though you may find a cold version. I think the hot version suits the occasion more and I save the cold dip for a warm day when I want a salad.
Many recipes call for frozen spinach, but I like using fresh. If you want to prep ahead this dish can be made early in the day and kept in the fridge until you are ready to bake it.
For a slightly healthier version use low-fat creams or reduced-fat crème fraîche and low-fat cheeses.
Hot Spinach Dip Recipe:
Did you know that spinach originated in Persia? Neither did I until writing this post. For me, Persia evokes the magical, exotic and mysterious, while hot spinach dip just makes me feel guilty for eating such an obscene amount of cheese.
Let’s be honest, this recipe just doesn’t rate high on the ‘Healthy Eating’ ladder unless you have great self-control and are able to limit yourself to a tablespoon.
On the positive side, spinach is loaded with nutrients and antioxidants so if you compartmentalize you may get away with it LOL.
Seriously, this is an indulgence dish that should be eaten sparingly if you value your health and wellbeing. It is perfect for the Thanksgiving table because with so much other stuff on the table you are unlikely to have space for more than just a little.
Dairy Free
Low Carb
Grain Free
Recipe Ingredients:
225g (8oz) cream cheese
250g (1 cup) sour cream
300g (10oz) fresh spinach leaves
2 cloves garlic, crushed
1/2tsp salt
1/4tsp black pepper
45g (½ cup) parmesan cheese
325g (1½ cup) mozzarella cheese, grated
1tbs parsley, chopped
Method:
Step 1:
Steam or blanch the spinach and drain.
Step 2:
When cool you’ll need to dry out the spinach as much as possible. I wrap it in a clean tea towel and wring it out.
Step 3:
Preheat the oven to 190C (375F) and grease an ovenproof dish with a little oil or butter.
Step 4:
In a large bowl put the cream cheese, sour cream, cooked spinach, garlic, salt, pepper, parmesan cheese and half of the cheese and stir well to combine.
Step 5:
Pour the mixture into the prepared dish and top with the rest of the mozzarella cheese.
Step 6:
Bake for 20 minutes until it is bubbly and melted. Put it under the grill for a few minutes to brown the cheese.
Step 7:
Sprinkle with the chopped parsley and serve with bread, crackers and vegetable sticks.
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I’d love to hear your feedback! Let me know if you have any questions too!
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