Did you have a good weekend? Mine was quick and fun! We went to Kalamazoo, Michigan where I grew up to see friends and had a great time. Sunday night I spent watching Downton Abbey (I can’t stop!).
Each Monday since I started this blog I shared my favorites from around the web in my Case of the Mondays post. I have decided to take a break from these posts for the time being and focus on recipes. I am brainstorming and hope to find a new way to share some of my favorites from the web soon.
Today I am sharing Baked Spinach and Parmesan Dip. Who doesn’t like a good dip or spread?
Having people over for dinner? Going to someone’s house and need an appetizer? Throwing a big party? This dip would be perfect for these and many more occasions. The nice thing is that dips don’t have to be limited to special occasions but can be made just because.
In my house making dips (hummus, baba ghanoush, salsa) occurs weekly. They are great to have on hand for veggies, bread or pretzels when you need an afternoon snack. Baked Spinach and Parmesan Dip falls into this category—something I would make and eat for a couple of days. You can mix up the spinach dip up to two days ahead which is great and then bake it right before you are ready to eat it.
This is similar to spinach and artichoke dip, minus the artichokes (which you could easily add in). We ate this dip with leftovers sourdough bread which was perfect.
One word or caution: make sure that you really get the water out of the spinach by squeezing it tightly. I think I needed to squeeze it a little tighter to release water because the first time I made it there was a little extra water in the bottom.
- Toasted baguette slices
- Pita chips
- Pita bread
- 1-10 ounce package frozen chopped spinach, thawed
- ½ cup sour cream
- ½ cup Greek yogurt
- ½ cup freshly grated Parmesan (about 2 ounces, divided)
- 1 garlic clove, finely chopped
- Dash of salt and pepper
- Baguette, veggies or pretzels for dipping.
- Thaw the spinach and squeeze any excess liquid out.
- In a medium mixing bowl combine the spinach, sour cream, yogurt, ¼ cup Parmesan, garlic and a dash of salt and pepper.
- Transfer the spinach dip to an oven safe dish and sprinkle the remaining ¼ cup Parmesan over the top.
- Bake in a 350° oven until hot in center and lightly browned on top and cheese is starting to bubble, 25 to 30 minutes.
- Serve warm with dippers such as baguette, veggies or pretzels.
Adapted from Real Simple Magazine
What is your favorite dip or spread to make?