Roasted Garlic Spinach Dip
Servings: 4 servings
Cost: $15
Spinach dip is a classic dip and appetizer with creamy, comforting flavors and lots of cheese. This recipe includes roasted garlic for another layer of deliciousness.
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Equipment
- Mixing bowl
- Hand or stand mixer (a whisk or spatula will work if an electric mixer isn’t available)
- Nonstick spray
- Small baking dish or cast iron skillet
Ingredients
- 8 ounces cream cheese softened
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3-4 cloves roasted garlic
- ½ cup sour cream
- ¼ cup parmesan cheese shredded
- ¼ cup mozzarella cheese plus more for topping, shredded
- 10 ounces frozen spinach thawed, excess liquid removed, and chopped
- panko or homemade breadcrumbs
Instructions
- Preheat the oven to 357 degrees Fahrenheit.
- Thaw the spinach and squeeze as much water out as you can. Set aside to continue to drain/dry out.
- In a bowl, combine cream cheese and sour cream until smooth with no large clumps. Use a hand or stand mixer, if necessary. Add all of the other ingredients and stir to combine. Chop up the spinach until it's fine. The reason I recommend chopping it is because the spinach stems get stringy in the dip if you leave them whole. Even with pre chopped frozen spinach.
- Spray a baking dish with nonstick spray and transfer mixture to the dish. Spread it into an even layer with a spatula. Top with extra cheese and breadcrumbs.
- Bake for 20-25 minutes or until cheese is melted and bubbly. If breadcrumbs are browning too quickly, loosely cover the dish with aluminum foil.
- Serve with chips, fresh vegetables, baguette slices, etc.
Notes
- I'd recommend chopping up the spinach before adding it to the dip, especially if you are mixing by hand. The spinach tends to be stringy if you leave it whole.
- Cream cheese + sour cream can be substituted for greek yogurt + light sour cream for a lighter dip that can be enjoyed cold.