Friday, June 30, 2017

Baked Spinach Dip

Baked Spinach dip... this is a spin off of Kerri's Spinach Dip recipe. I've made it three times so far, and every time Lee and I like it even more.
Here's how I made it:


Ingredients 
1 bag (16 oz) frozen chopped spinach
1 pkg. dry vegetable soup mix (without noodles)
1 pkg. (8 oz.) cream cheese
1 c. (8 oz.) sour cream (you'll probably want a 16 oz container of sour cream, but you'll only need half of it)
1 packet ranch mix 
*1 cup shredded cheese (mozzarella, pepper jack, whichever you prefer) 
Several sprinkles of shredded parmesan

**Optional: 1 6.5 oz jar artichoke hearts. See below.


Dump your spinach in a microwave bowl. Micro on high 4 minutes, stirring and breaking up chunks after half the time.  


Don't drain water from defrosted Spinach. Stir in veggie soup mix, until vegetables are re-hydrated.

Place cream cheese in small, microwave safe bowl.  Microwave for 1 minute at 50%  power to soften.  Mix in with Spinach and soup mix.

If you have 16 oz sour cream, mix in your entire ranch packet w the sour cream and stir it up. If you have only 8 oz. sour cream, then just use half of your ranch packet. Put 8oz of your mixed ranch dip in with your spinach, veggie soup mix, and cream cheese. Mix everything together well.


Stir in half of your shredded mozzarella cheese. Set the other half of your shredded cheese aside. Sprinkle some parmesan into your mix as well. *The first time I made this, I had this awesome cheese from Sam's club, and that cheese was the main reason I wanted to make a hot Spinach Dip.  Since then, I've made this dip with an Italian blend cheese and it was still great. If you want your dip to have a little kick, you could even use pepper jack. The options are endless.

This is the cheese I bought from Sam's club which inspired me to whip up a hot spin dip recipe, and my handsome cheese model who helped me grate it all up. The name of the cheese was Spinach Artichoke Jack.

Spray an 8x8 baking dish with Pam and dread in your mixture evenly. Bake for about 30 min total, but take your dip out of the oven about halfway through and stir it up. Stirring while it's warm will help break up some Of the cream cheese chunks. Then sprinkle the other half of your cheese across the top. Feel free to add more cheese if you want your dip to be more gooey. If you're a garlic lover like me, you can even sprinkle a little garlic salt on top. I have a garlic sea salt grinder that I pretty much put on top of everything. Finish baking your dip, and then serve warm with tortilla chips.


We've eaten this dip with tortilla chips, pretzel crisps, and celery sticks. All were great, but tortilla chips is my fav way to scoop it out. 

**The very first time I made this dip, I had this jar of artichokes that I drained, chopped up, and stirred into my dip before baking. The next two times I made the dip, I didn't have any artichokes, so I went without, and the dip was still great! I bought this little jar from The Fresh Market. 


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