This recipe is one that I get asked about the most and is pretty fool proof and versatile.
Ingredients:
-8-10 oz. chopped frozen spinach, thawed, drained
-8 oz. cream cheese
-2 garlic cloves, minced
-3 tbsp mayonnaise
-1 cup shredded mozzarella cheese + more if you want it extra cheesy
-1 cup shredded Mexican cheese blend
-salt to taste
-1 tomato, chopped
-1/4 onion, finely chopped (optional)
-1 tsp chili flakes + more if you like a kick (optional)
Instructions:
1. Preheat the oven to 350 degrees F.
2. Thaw and drain excess water from spinach. Chop tomatoes. Finely chop garlic and onion.
3. In a skillet or oven safe dish, combine spinach, cream cheese, garlic, mayonnaise, onion, 3/4 cup mozzarella cheese plus 3/4 cup Mexican cheese, chili flakes, salt. Mix in tomatoes at the end so they don’t get mushed.
4. Top the pan off with the remaining cheese, sprinkle with extra chili flakes and place in oven until the cheese has melted from the top and the sides are bubbling.
5. Serve with tortilla chips, crackers or crostini
Tips:
Sometimes I add other cheeses to this too, like mascarpone or ricotta. It’s a great way to use up cheeses that need to be finished.
Remove tomatoes and add artichokes to make it a “spinach and artichoke dip”
Instagram Reel
Watch my Instagram Reel on this dip. If you make it, don’t forget to take a photo, share on social media and tag me (@tayonthemove) so I can see too!
