Spinach Dip

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Ingredients for Spinach Dip

This is a very versatile and accommodating recipe — adjust to your preferences:

  • One 8-oz. block cream cheese, softened
  • 1 red onion, small-diced
  • 1 roasted red bell pepper, diced
  • 12 kalamata olives, chopped
  • One 16-oz. bag frozen spinach, thawed, and squeezed to remove excess water
  • 3 large garlic cloves, minced
  • 1/4 – 1/2 cup shredded parmesan cheese (in the photo above, toward the left, you’ll see I added some cheddar cheese ball I needed to use-up)
  • 1-1/2 teaspoons salt
  • Several grinds fresh cracked pepper

(could also add mashed marinated artichoke hearts, diced celery for added fiber, cream or milk for a thinner consistency, dried herbs, etc.)

 

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Spinach Dip ready to be baked

Stir ingredients to combine. Taste, and adjust seasonings. Spread evenly in baking dish.  Bake at 350 degrees Fahrenheit for approximately 20-30 minutes, or until lightly browned and bubbling.

This is a great appetizer, especially when thinned with cream or milk before baking, served with crackers or tortilla chips.

I also mound this on top of baked chicken, to enjoy as a condiment to the chicken. I bet this might be nice as a topping for a baked potato.

 

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