Name: Hot Spinach Dip Recipe
Ingredients: 10 ounces Frozen Spinach, Thawed and Drained: Frozen spinach is the workhorse here, offering convenience and consistent texture. It’s essential to thaw it completely and, crucially, drain it extremely well. Excess moisture is the enemy of a thick, creamy dip. You can use fresh spinach, but frozen is often preferred for its ease and the slightly less watery consistency it provides after draining. If using fresh, you’ll need about 1 pound of fresh spinach, sautéed until wilted and then very well drained.; 8 ounces Cream Cheese, Softened: Cream cheese is the backbone of our dip, providing that signature creamy richness and tangy base. Make sure your cream cheese is properly softened to room temperature. This will ensure it blends smoothly with the other ingredients, preventing any lumps and creating a velvety texture. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat if desired, though it might slightly alter the richness.; 1 cup Sour Cream: Sour cream adds another layer of creamy tanginess and moisture to the dip. It balances the richness of the cream cheese and contributes to the overall smooth consistency. Full-fat sour cream is recommended for the richest flavor, but light sour cream can also be used for a slightly lighter version. Greek yogurt (plain, full-fat) can be substituted for sour cream for a tangier and slightly healthier option, but it might result in a slightly thicker dip.; 1/2 cup Mayonnaise: Mayonnaise contributes to the dip’s creamy texture and adds a subtle richness and flavor depth. Use a good quality mayonnaise for the best taste. While full-fat mayonnaise is traditional, light mayonnaise can be used to reduce the fat content, but be aware that it might slightly alter the overall flavor and richness. Avoid using salad dressing (like Miracle Whip) as it has a sweeter flavor profile that isn’t ideal for this savory dip.; 1 cup Grated Parmesan Cheese: Parmesan cheese is essential for that salty, nutty, and savory punch that elevates spinach dip to another level. Use freshly grated Parmesan cheese for the best flavor. Pre-grated Parmesan is convenient but often lacks the depth of flavor and melts less smoothly. Look for a good quality Parmigiano-Reggiano or a similar hard Italian cheese for the most authentic taste.; 1 cup Shredded Mozzarella Cheese: Mozzarella cheese adds a lovely melty, cheesy stretch to the dip and contributes to its overall gooey texture. Low-moisture part-skim mozzarella is a good choice as it melts well without becoming too watery. You can also use whole milk mozzarella for an even richer and meltier result. Other cheese options for blending with mozzarella or substituting partially include provolone, Monterey Jack, or even a blend of Italian cheeses for a more complex flavor profile.; 2 cloves Garlic, Minced: Garlic is the aromatic powerhouse that adds a pungent and savory depth to the dip. Freshly minced garlic is highly recommended for the best flavor. You can adjust the amount of garlic to your preference – some people love a stronger garlic flavor and might use 3-4 cloves, while others prefer a more subtle hint. Garlic powder can be used in a pinch (about 1 teaspoon), but fresh garlic provides a much brighter and more nuanced flavor.; 1/4 cup Chopped Onion or Shallot: Onion or shallot adds a subtle sweetness and aromatic complexity to the dip. Finely chopped yellow onion or shallot works well. Shallots offer a slightly milder and more delicate flavor compared to yellow onions. Sautéing the onion or shallot lightly before adding it to the dip can mellow its flavor and enhance its sweetness, but it’s optional for a quicker preparation.; 1/4 teaspoon Ground Nutmeg: Nutmeg is the secret spice that elevates hot spinach dip from good to amazing. Just a touch of nutmeg adds a warm, slightly sweet, and subtly spicy note that complements the spinach and cheese beautifully. Freshly grated nutmeg is ideal for the most potent flavor, but ground nutmeg works well too. Don’t skip the nutmeg – it really makes a difference!; Salt and Black Pepper to Taste: Salt and pepper are essential for seasoning and balancing the flavors of the dip. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and then adjust to your taste. Remember that Parmesan cheese is already salty, so taste as you go and add salt judiciously. Freshly ground black pepper is always preferred for its brighter flavor.; Optional: Pinch of Red Pepper Flakes: For a subtle hint of heat, a pinch of red pepper flakes can be added. This is entirely optional, but it adds a nice little kick that complements the richness of the dip without making it overly spicy.; Optional: Artichoke Hearts (canned, drained and chopped): For a Spinach Artichoke Dip variation, add one can (14 ounces) of artichoke hearts, drained and chopped. Artichokes add a tangy and slightly briny flavor that pairs perfectly with spinach and cheese.

Ingredients

Scale

10 ounces Frozen Spinach, Thawed and Drained: Frozen spinach is the workhorse here, offering convenience and consistent texture. It’s essential to thaw it completely and, crucially, drain it extremely well. Excess moisture is the enemy of a thick, creamy dip. You can use fresh spinach, but frozen is often preferred for its ease and the slightly less watery consistency it provides after draining. If using fresh, you’ll need about 1 pound of fresh spinach, sautéed until wilted and then very well drained.

8 ounces Cream Cheese, Softened: Cream cheese is the backbone of our dip, providing that signature creamy richness and tangy base. Make sure your cream cheese is properly softened to room temperature. This will ensure it blends smoothly with the other ingredients, preventing any lumps and creating a velvety texture. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat if desired, though it might slightly alter the richness.

1 cup Sour Cream: Sour cream adds another layer of creamy tanginess and moisture to the dip. It balances the richness of the cream cheese and contributes to the overall smooth consistency. Full-fat sour cream is recommended for the richest flavor, but light sour cream can also be used for a slightly lighter version. Greek yogurt (plain, full-fat) can be substituted for sour cream for a tangier and slightly healthier option, but it might result in a slightly thicker dip.

1/2 cup Mayonnaise: Mayonnaise contributes to the dip’s creamy texture and adds a subtle richness and flavor depth. Use a good quality mayonnaise for the best taste. While full-fat mayonnaise is traditional, light mayonnaise can be used to reduce the fat content, but be aware that it might slightly alter the overall flavor and richness. Avoid using salad dressing (like Miracle Whip) as it has a sweeter flavor profile that isn’t ideal for this savory dip.

1 cup Grated Parmesan Cheese: Parmesan cheese is essential for that salty, nutty, and savory punch that elevates spinach dip to another level. Use freshly grated Parmesan cheese for the best flavor. Pre-grated Parmesan is convenient but often lacks the depth of flavor and melts less smoothly. Look for a good quality Parmigiano-Reggiano or a similar hard Italian cheese for the most authentic taste.

1 cup Shredded Mozzarella Cheese: Mozzarella cheese adds a lovely melty, cheesy stretch to the dip and contributes to its overall gooey texture. Low-moisture part-skim mozzarella is a good choice as it melts well without becoming too watery. You can also use whole milk mozzarella for an even richer and meltier result. Other cheese options for blending with mozzarella or substituting partially include provolone, Monterey Jack, or even a blend of Italian cheeses for a more complex flavor profile.

2 cloves Garlic, Minced: Garlic is the aromatic powerhouse that adds a pungent and savory depth to the dip. Freshly minced garlic is highly recommended for the best flavor. You can adjust the amount of garlic to your preference – some people love a stronger garlic flavor and might use 3-4 cloves, while others prefer a more subtle hint. Garlic powder can be used in a pinch (about 1 teaspoon), but fresh garlic provides a much brighter and more nuanced flavor.

1/4 cup Chopped Onion or Shallot: Onion or shallot adds a subtle sweetness and aromatic complexity to the dip. Finely chopped yellow onion or shallot works well. Shallots offer a slightly milder and more delicate flavor compared to yellow onions. Sautéing the onion or shallot lightly before adding it to the dip can mellow its flavor and enhance its sweetness, but it’s optional for a quicker preparation.

1/4 teaspoon Ground Nutmeg: Nutmeg is the secret spice that elevates hot spinach dip from good to amazing. Just a touch of nutmeg adds a warm, slightly sweet, and subtly spicy note that complements the spinach and cheese beautifully. Freshly grated nutmeg is ideal for the most potent flavor, but ground nutmeg works well too. Don’t skip the nutmeg – it really makes a difference!

Salt and Black Pepper to Taste: Salt and pepper are essential for seasoning and balancing the flavors of the dip. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and then adjust to your taste. Remember that Parmesan cheese is already salty, so taste as you go and add salt judiciously. Freshly ground black pepper is always preferred for its brighter flavor.

Optional: Pinch of Red Pepper Flakes: For a subtle hint of heat, a pinch of red pepper flakes can be added. This is entirely optional, but it adds a nice little kick that complements the richness of the dip without making it overly spicy.

Optional: Artichoke Hearts (canned, drained and chopped): For a Spinach Artichoke Dip variation, add one can (14 ounces) of artichoke hearts, drained and chopped. Artichokes add a tangy and slightly briny flavor that pairs perfectly with spinach and cheese.

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Instructions

Preheat Your Oven and Prep Your Baking Dish: Start by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease a 9×13 inch baking dish or a similar sized oven-safe dish. This will prevent the dip from sticking and make for easy cleanup. You can use cooking spray or a bit of butter or olive oil to grease the dish.

Prepare the Spinach: The Key to Non-Watery Dip: If using frozen spinach, ensure it is completely thawed. The most crucial step is to remove as much excess water as possible. Place the thawed spinach in a clean kitchen towel or cheesecloth. Squeeze and wring out the spinach over the sink until you have extracted as much liquid as you can. This step is absolutely vital for preventing a watery dip. If using fresh spinach, sauté it in a pan with a little olive oil until wilted. Then, similarly, squeeze out any excess moisture. Once drained, roughly chop the spinach.

Combine the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using an electric mixer (hand mixer or stand mixer) or a sturdy whisk, beat these ingredients together until they are smooth and well combined. Ensure there are no lumps of cream cheese remaining. A smooth base is essential for a creamy final product.

Incorporate the Flavor Enhancers: Add the minced garlic, chopped onion or shallot (if using sautéed, add now), grated Parmesan cheese, shredded mozzarella cheese, ground nutmeg, salt, and black pepper to the bowl with the cream cheese mixture. If you are adding red pepper flakes or artichoke hearts, incorporate them at this stage as well.

Fold in the Spinach: Add the thoroughly drained and chopped spinach to the bowl. Using a spatula or large spoon, gently fold the spinach into the cheese mixture until it is evenly distributed throughout. Be careful not to overmix at this stage; just ensure the spinach is well incorporated.

Transfer to Baking Dish and Bake: Pour the spinach and cheese mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and the top is lightly golden brown. The cheese should be melted and gooey. Keep an eye on it towards the end of the baking time to prevent over-browning.

Optional Broiling for Extra Browning (Watch Closely!): For an extra golden brown and slightly crispy top, you can broil the dip for the last 1-2 minutes of baking. Be extremely vigilant when broiling, as it can brown very quickly. Keep the oven door slightly ajar and watch it closely to prevent burning.

Rest Briefly and Serve Hot: Once baked, remove the hot spinach dip from the oven and let it rest for a few minutes before serving. This allows the dip to set slightly and cool down enough to be enjoyed without burning your mouth. Serve hot and bubbly with your favorite dippers.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sugar: 2-3 grams
Sodium: 400-500 mg
Fat: 20-25 grams
Saturated Fat: 12-15 grams
Carbohydrates: 8-10 grams
Fiber: 1-2 grams
Protein: 8-10 grams
Cholesterol: 70-80 mg