We’ve all had good spinach dip. A little sour cream, a little cheese, some thawed frozen spinach and you’re in business. It’s the type of party dish you throw out on a table with a few crackers, maybe some slices of toasted baguette, and it’s guaranteed to be gobbled up in a matter of minutes. You may be used to seeing it served cold or at room temperature on most occasions, but those of us who take our dips seriously know that there is nothing quite like a hot version.
Somewhere between a french onion dip and everybody’s favorite green side dish, creamed spinach, this warm rendition satisfies in ways a cold version simply cannot. Just think — all those wonderful, rich flavors that are usually muted by the frosty interior of your refrigerator come alive when warmed through in the oven. Creamy, gooey and indulgent, this spinach dip is guaranteed to become one of your new favorite appetizers. Serve it to guests or bring it to your next potluck, but whatever you do, beware: I’ve seen a small group of people easily polish this off, so it may be worth doubling if you’re serving it for a party.