HOT SPINACH DIP

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.

HOT SPINACH DIP

Adapted from Martha Stewart

This recipe is awesome as a dip and would be just as delicious as a side. While the original version of the recipe calls for three dashes of Worcestershire sauce, each time I’ve made this I find myself using double that — same goes for the hot sauce, too. But that’s my own preference; feel free to play around with flavors. I would even recommend mixing in some freshly grated nutmeg and forgoing the topping of mozzarella, if you’re serving it as a side. I’ve tried this using both fresh and frozen spinach — and a combination of both! — and honestly, the difference isn’t noticeable enough in the finished product to deem one better than the other. Thus, the choice is yours. The frozen spinach is definitely a bit easier — you’ll just add it, completely drained of excess liquid, directly to the cream cheese sauce and then add in the mozzarella cheese.

INGREDIENTS:

  • 2 teaspoons olive oil, plus more for the baking dish
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped, or 2 10-ounce packages frozen chopped spinach, thawed and thoroughly drained
  • 1/4 cup stock or water
  • 1/2 cup milk
  • 6 ounces reduced-fat cream cheese
  • Worcestershire sauce, to taste
  • Hot sauce, to taste
  • 1 cup grated mozzarella
  • Kosher salt and freshly ground pepper
  • Baguette slices, breadsticks, or crackers, for serving

METHOD:

  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned and softened, 5 to 8 minutes.
  2. Add spinach in two additions adding a portion of the stock or water with each and cover with a lid. Let the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Makes 3 cups

Related Posts with Thumbnails
    • Karen Lee
    • April 1st, 2010

    YUM again! I just can’t get enough of your recipes.

    • Kristi
    • April 1st, 2010

    I just linked to your site from Foodgawker and I am in love! I can’t wait to try several of your recipes. Your site is now bookmarked.

  1. I love this recipe. I’ve tried and and it’s really yummy. :-)

  2. What a fantastic combination. I love how cheesy it looks! Yum!

  3. This would be a great thing to take to my husband’s aunt’s house!

  4. Looks delicious…any idea on what the nutritional content is? lol…I’m afraid to even ask!

    • delys
    • April 21st, 2010

    I’ve made a dish very similar to this in a hollowed out cob loaf, but making it in a dish is so much simpler, and way less messy to eat! Looking forward to exploring more of your website. I ‘Stumbled’ onto this page. :)

  5. Made this for some friends today and it was a huge hit. Said my wife “Book mark this one!” so I shall. Thanks for sharing!

    • Quan
    • May 1st, 2010

    I’m going to make these soon! I was wondering though, it says use the same pot when adding the milk/cheese. Do you drain the pot of the water/stock first? or add the milk/cheese to the water/stock?

    And what do you think of adding artichoke hearts to this?

  6. Hi Quan – Drain the spinach along with residual moisture/liquid in the pot. Then return the same, empty pot to the stove and proceed with the recipe. Artichokes would be an outstanding addition to this dish. Great thinking! Let me know how it turns out if you go down that path. I Hope this helps and hope it turns out well you.

  7. Extraordinary dip!

    Thank you for posting.

    Greetings from Germany.

  8. This dip looks amazing, will make it this weekend!

    • PD
    • September 20th, 2010

    Just made this dip. Very delicious! Om nom nom nom nom! I went a bit renegade and used two onions, which I caramelized, and added some crispy bacon (used six thick strips cut up). Also used 1/2 shredded Parmesan cheese in the spinach mix rather than mozzarella. I did use mozzarella for the topping though. It’s a great recipe to play with… I can imagine a lot of terrific variations. We just happened to be in a bacon frame of mind today. Thanks for the post!

  9. Why am I suddenly hungry?

    I guess i need to make this huh?

    Why am i suddenly licking my lips?

  1. September 20th, 2010