Every spinach lover must have their favorite spinach dip. This is mine. The first rule for me is that it must be hot. Leftover it is very tasty cold, but it is cheesy delight served warm from the oven, with crackers, chips or sliced fresh vegetables.
It’s easy to make, yet tastes like you went to a lot of trouble. Guests love it. So does family actually.
I prefer to make it without artichoke hearts, but they are a popular addition. So is red pepper to brighten it up. Try it with feta or cheddar if you like. The photo shows a teaspoon of shredded cheddar for garnish, but it’s not essential. Add more or less hot sauce, depending on how hot you like it. If you are serving kids, you can even serve the hot sauce on the side.
A dip like this is an excellent way to get kids to eat more vegetables too. Who doesn’t love to dip?
Serves: 6 to 8
- 1 teaspoon olive oil
- 1 onion diced
- 1 clove garlic
- 5 cups spinach, roughly chopped
- 1 8 oz square cream cheese (or neufchâtel)
- ½ cup sour cream
- ½ cup milk
- 3 teaspoons Worcestershire sauce
- 3 splashes hot sauce (I used Franks)
- ¾ cup shredded mozzarella
- Preheat oven to 350 degrees.
- Blend cream cheese with half of the milk.
- Sauté onion and garlic for 2 minutes in olive oil.
- Add spinach for 6 to 8 minutes, stirring occasionally.
- Remove from heat.
- Add the cream cheese, mixing in until well blended.
- Add Worcestershire, hot sauce, sour cream and the remaining milk.
- Stir in cheese, then transfer to an oiled baking pan.
- Bake for 20 to 30 minutes until mostly firm.
- Serve hot.
The Ninja for blending and chopping
If you would like an easy way to chop the onion and the spinach, then blend the cream cheese and milk, I highly recommend the Ninja Master Prep Professional. After a year of use, it still amazes me how fast and effective it is. I’ve never had a blender work so well. That it chops in seconds too is a huge advantage. Because of the double set of blades, and the top mounted motor make it fast and easy to remove every last bite of what is blended. From grinding coffee and ice to blending frozen butter and flour for scones, the Ninja rocks!