My Favorite Spinach Dip

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Necessity is the mother of invention. It's true in so many ways, and cooking is by far not the exception. There are many recipes for spinach dip out there, but I am positive you haven't used this one. This recipe was born from necessity.

A few summers ago on our beach vacation I needed to use up some groceries. Many of the items were bulk quantities~ fresh spinach, shredded cheese, and feta cheese. I was soooo happy we encountered this problem. I decided to make a spinach dip using the remainder of the feta cheese. Feta has since become the key ingredient to our spinach dip. It adds a salty tang and a richness to the dip that other ingredients just cannot match.

I've tried lots of recipes for spinach dip, too. I don't add mayonnaise; it separates and makes the dip too greasy. I do not like to use Alfredo sauce {which some recipes call for claiming it tastes like restaurant spinach dip; Not.}. The only thing I may add that is not listed in this recipe is artichokes or canned green chilies. Even though there are quantities for the ingredients, this recipe is quite forgiving. Just go with what you have. Don't have shredded mozzarella? Use shredded cheddar. Have more feta? Decrease the amount of cream cheese. You really cannot go wrong. Just don't leave out the feta. It is key.

My Favorite Spinach Dip
12 oz cream cheese {1 1/2 blocks}, softened
1 c feta cheese
1/2 c shredded Parmesan
1/2 c shredded mozzarella
1 lb fresh baby spinach, wilted and chopped

Blend cheeses together well. Stir in chopped spinach. Spread in a shallow baking dish {recommend size approximately 9"x9"}. Bake in 375F oven for 25~30 minutes until golden and bubbly. Serve with chips or toasted bread slices. OR especially for hot days of summer, place all ingredients in crockpot and heat on high, stirring occasionally. {This is actually my preferred cooking method~ it is easy and the texture is great.}

Some cooking tips for fresh spinach~

Use a deep frying pan and pile all the spinach inside. Cook over medium heat, using tongs to turn spinach over as it cooks.

Use a spatula to chop up the spinach as you cook it. No need to dirty other dishes such as a cutting board or food processor. Also, while you're cooking it, spread the spinach out to cover the entire surface of the frying pan so as much of the water evaporates as possible {no need to drain the spinach}.

No comments:

Post a Comment

Catching my breath. Be back ASAP.