Hot Spinach Dip
This hot spinach dip is a creamy and delicious blend of spinach, three cheeses and some extra seasonings. Baked to perfection and serve with some crusty bread, crackers or veggie sticks for dipping. It makes a perfect appetizer for the holidays or when you have company over. It’s quick to prepare and can even be made the day before then just popped into the oven 30 minutes before you want to serve it.
If you have the time and don’t mind an extra step, this dip is delicious served inside a bread bowl. I like to use a good sturdy bread like sourdough, but you can pretty much use any large round loaf that you can find. Just cut the top off (about 1″ down) and then use a knife to cut around the outside edge of the the loaf inside the bottom (it just makes it easier to remove the bread), then reach in and pull out the bread from the center of the loaf leaving it about 1/2 to 1″ thick all around. Then cut the bread or tear it into pieces large enough to dip, but not too large. When you’re ready to serve the dip in a bread bowl, wrap it in aluminum foil and place it in an oven preheated to 350 degrees F for about 25 minutes until the dip gets hot (it won’t bubble, but it will heat up). If you prefer a crunchier bowl you can also just place the filled bread bowl into a small dutch oven, cover it with the lid and heat until the dip is heated through (about the same amount of time). Be careful when removing the hot loaf to the serving platter as reaching into the dutch oven can sometimes be tricky. Be sure to wear long oven mitts to protect your lower arms.
Then when you are ready to serve your Spinach dip, place the torn bread around the bottom of the loaf for a nice presentation. You can still add other dippers such as crackers and cut up vegetables. I always find that we run out of bread long before we run out of dip. Any of my other hot dips can also be served inside a bread bowl if you like. Just repeat the process.
I love to serve dips, especially hot dips, when I have company over. Whether it is just for a visit or for a special occasion. Hot dips are perfect for just about any time.
Hot Spinach Dip
Equipment
- 1 oven proof dish or aluminum foil
Ingredients
- 8 oz 1 package cream cheese (softened)
- 1 cup sour cream
- ½ cup Mayonnaise
- 10 ounces fresh spinach leaves *or 1 package of frozen chopped spinach thawed and drained well.
- 1 small onion, diced small * or 1/2 medium onion, diced small
- 1 tsp minced garlic
- ½ cup grated cheddar cheese (optional)
- ⅛ cup diced water chestnuts (Optional) I add them for texture and crunch
- ½ tsp salt
- ¼ tsp pepper
- ½ cup grated parmesan cheese
- 1½ cups shredded mozzarella cheese divided (1 cup + ½ cup)
- 1 Tbsp chopped parsley optional for garnish
- loaf of sourdough or crusty bread crackers and vegetables for serving
Instructions
- Remove stems and roughly chop the spinach. In a pan, sauté the onion and garlic until fragrant, add the chopped, dried spinach and cook until wilted. If you are using frozen spinach be sure to squeeze it to remove al of the moisture from thawing.
- Preheat the oven to 375º F.
- Coat a small baking dish with cooking spray. If you are using a bread bowl, omit this step
- Place the cream cheese, sour cream, mayonnaise, water chestnuts, spinach, salt and pepper, parmesan cheese and 1 cup of the mozzarella cheese and cheddar cheese (if using) in a bowl and stir until well combined. Add the spinach mixture and stir well.
- Spread the mixture into the prepared dish (sprayed with non stick spray) and then top with remaining 1/2 cup mozzarella cheese. If using a bread bowl, skip to instructions below.
- Bake for 20 minutes or until dip is bubbly and cheese is melted.
- Turn the oven to broil and cook for an additional 2-3 minutes or until cheese starts to brown. Remove from oven to cool a bit before serving.
- Sprinkle with chopped parsley if using, then serve with bread cubes, crackers and veggie sticks.
BREAD BOWL INSTRUCTIONS
- If using a bread bowl, then remove the top of the bread loaf (about 1" thickness) and hollow out the loaf leaving a 1" bread thickness inside. Reserve the bread for dippers. Add the spinach mixture to the bowl, replace the top, then wrap the loaf in foil and place in oven to heat through. This will take about 30-40 minutes. check at 30 minutes, remove top of loaf and open foil for last 10 minutes.
- You can add all of the mozzarella to the mixture or reserve a little for the top as in the baked in a dish version.
- Enjoy the dip right from the bread bowl, serve with the bread from inside and some crackers or crudite for dipping.
- Once most of the dip is gone, you can break apart the bread bowl for extra dippers and enjoy the entire thing.
Notes
