Monday, December 8, 2008

Turkey Day Hits: Spinach Dip

I have been on a personal search for a good spinach dip recipe for months. I eventually stopped searching and ended up making my own. This recipe has a sharp flavor so if you are more into mild flavors change the cheese to mozzarella. It can also be assembled a day or two ahead.

Spinach Dip
2 tsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 ½ - 2 lbs spinach, washed, trimmed, chopped (can also use 2 packages or 10 oz spinach)

½ cup milk

6 oz cream cheese

3 dashes Worcestershire sauce

3 dashes Tobasco sauce (other hot sauce will work)

1 cup shredded extra sharp cheddar cheese

Salt and ground pepper

Crackers, bagel chips, baguette slices, bread, or even other dipping vegetables, for serving


- Preheat oven to 425 degrees. Lightly oil shallow baking dish. Set aside.

- Over medium heat in a 5 quart pot, warm olive oil. Add diced onion and minced garlic. Cook until lightly browned or up to 5 minutes.

- Gradually add chopped spinach by allowing it to wilt into the pot for about 5 – 8 minutes (two portions work well). Drain with a coriander and set aside.

- In the same 5 quart pot over high heat, warm milk. Wisk in cream cheese until melted. Add the cooked spinach, Worcestershire sauce, Tobasco sauce, and ½ cup of the extra sharp cheddar cheese. Stir until blended. Add salt and pepper. Pour the mixture into the lightly oiled baking dish and sprinkle the remaining ½ cup of cheddar cheese.

- Bake for approximately 20-25 minutes or until the dish appears bubbly and golden brown. Serve hot or cold as desired with accompaniments.


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