Spinach Dip


This is one of those nights where I shouldn’t tell people what I had for dinner.  I’m sure you have all done it before.  When you get the kids fed and you forget yourself, or you just don’t feel like cooking up a whole meal, maybe you just have a craving.  Tonight is one of those nights and since I’m a food blogger you all get to hear when Jess and I have those kind of nights.  At least this one includes some veggies.  Tonight my dinner is a cheesy spinach dip.  That’s it.  Don’t get me wrong, it’s a tasty spinach dip.  Probably more appropriate as an appetizer, but hey, don’t judge me.

I started this dip with a bag of Springdell spinach and 4 cloves of minced garlic.

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Cook up the garlic for a minute or so in a pan with a splash of olive oil and then add the whole bag of spinach.  It still amazes me how a whole bag of spinach cooks down to about a cup or so.

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The spinach and garlic go into my vitamix, or a food processor with 2-3 Tablespoons of half and half or any dairy you choose…oh, and half a block of cream cheese too.

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Give that a good spin and add more dairy as needed to create a creamy consistency.  Pour that into a baking dish, I used a pie plate. I threw some chopped roasted red peppers on top for a bit of added flavor too.

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What’s a spinach dip without cheese that melts up and becomes ooey gooey?  So, go ahead and add that too.  I did this in just a ring around the dish, a little extra visual excitement.

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Pop it into a preheated 375 degree oven and let it bubble away for 20-25 minutes. Here is the final result:

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I’m enjoying this with some sea salt and cracked black pepper rice crackers.  Yummy.  Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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