Spinach Cheese Dip
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 medium mixing bowl
- 1 large skillet or sauté pan
- 1 Wooden spoon or spatula
- 1 8x8-inch baking dish (or equivalent small casserole)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 colander
- 1 oven mitts pair
Ingredients
- 300 gram frozen spinach thawed and well-drained
- 240 gram cream cheese softened
- 120 milliliter sour cream
- 120 milliliter mayonnaise
- 150 gram mozzarella cheese shredded
- 80 gram Parmesan cheese grated
- 2 clove garlic minced
- 60 gram yellow onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon paprika optional
- 15 milliliter olive oil
- 30 gram extra mozzarella cheese shredded for topping
- 15 gram extra Parmesan cheese grated for topping
Instructions
- Preheat the oven to 180°C (350°F).
- Squeeze the thawed spinach in a colander or with clean hands to remove as much excess water as possible.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, then remove the skillet from the heat.
- In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise and mix until smooth.
- Add the cooked onion and garlic mixture to the bowl and stir to combine.
- Fold in the drained spinach, shredded mozzarella, grated Parmesan, salt, black pepper, red pepper flakes, and paprika until evenly mixed.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Sprinkle the extra mozzarella and extra Parmesan evenly over the top.
- Bake for 18 to 20 minutes until hot and bubbly and the top is lightly golden.
- Remove the dish from the oven and let the spinach cheese dip rest for 5 minutes before serving.
Notes
For best results, make sure the spinach is very dry to avoid a watery dip, and always start with softened cream cheese so it mixes smoothly without lumps; you can prepare the mixture a day ahead, store it covered in the refrigerator, and bake just before serving, adding a few extra minutes to the bake time if going straight from the fridge. Adjust seasoning after baking if needed, adding a pinch more salt or a squeeze of lemon juice for brightness, and serve the dip hot with tortilla chips, sliced baguette, crackers, or vegetable sticks, keeping it warm over a low flame or in a warm oven if serving over a longer period.
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