Ladies, this is how I get my husband to eat his leafy greens. I make him spinach dip. He loves it and this is pretty much the only way he will eat spinach. It’s THAT delicious. This will work as an appetizer or even a meal if you dare! I won’t judge. Also perfect for game day! (Go Cowboys!)
I searched high and low for a good spinach dip recipe that I can make for us at home. We don’t like too much tanginess. We like creamy, and not too cheesy when it comes to spinach dip. The recipes I found had an overwhelming amount of all those things. So I played around with all the different recipes I tried, and came up with this recipe. This one hits the spot. I has all those things in moderation.
I make it pretty much for every party or gathering that we have at our house. And to help you along with the chopping, you can even use a food processor.
Now… GO EAT YOUR LEAFY GREENS!
Warm Spinach Dip
Yield: 2-3 cups
3 tbs butter
1/2 tsp crushed red pepper flakes
1 small onion, minced (or chopped for more texture)
2-3 garlic cloves, chopped
1 10 oz bag of fresh spinach, chopped
2 oz cream cheese
6-8 oz heavy cream, more if needed to thin out
1-2 tbs shredded mozzerella or Monterey jack cheese (optional)
Melt butter in a nonstick skillet. Add red pepper flakes and onion. Sautee on low until onions are soft. Do not brown. You may need to mix often.
Add garlic cloves and Sautee another minute before adding your spinach. Cook until wilted.
Add cream cheese and let that melt before adding your heavy cream. If it’s too thick, add more heavy cream. If too thin you can add more cream cheese.
Finally, this is optional, add a tablespoon or two of shredded white cheese to help give it some body and another depth of flavor. Not too much or it will change the consistency of the dip.