Creamy Spinach Dip
This Creamy Spinach Dip has a perfect amount of spice and lots of cheese, making it a delicious choice for a dip.
Equipment
- mixing bowl
- 8x8 Casserole Dish or skillet
Ingredients
Spinach and Dairy
- 16 ounces frozen chopped spinach thawed and drained
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ cup heavy cream
- 1 tablespoon pickled jalapeños finely chopped
- 2 teaspoons dijon mustard
- 1 cup shredded mozzarella cheese reserve half for topping
- 1 cup shredded Monterey Jack cheese reserve half for topping
Seasonings
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons salt to taste
Instructions
Preparation
- Preheat oven to 350°F.
- In a large bowl, combine all of the ingredients besides the seasonings (remember - reserve half of the cheeses for later). Stir well until completely combined and the mixture has a smooth consistency.
- Mix in the seasonings to your dip. Taste, and adjust any extra seasonings to your preference.
- Place the spinach dip in an 8x8 baking dish or cast-iron skillet. Top with the remainder of the shredded cheeses.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, and broil uncovered for another 3-5 minutes until the topping is golden brown and bubbly.
- Serve hot with tortilla chips or crispy bread. Enjoy!
Notes
This recipe for spinach dip is a great meal to make up to 2 days ahead! Add the unbaked dip to an aluminum pan or casserole dish, then cover tightly with foil. Store in the refrigerator for up to two days. I do not recommend freezing.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 7gProtein: 12gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 86mgSodium: 933mgPotassium: 333mgFiber: 2gSugar: 3gVitamin A: 7777IUVitamin C: 4mgCalcium: 321mgIron: 1mg
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