Tuesday, July 11, 2006

Hot Spinach Dip Recipe

We serve this cheesy, garlicky spinach dip with pieces of warm crusty bread.

Makes about 1 2/3 cups of dip.

90g baby spinach leaves
80g cream cheese, softened
100g (1 cup) grated cheddar cheese
100g (1 cup plus 2 tablespoons) grated Parmesan cheese
100g (1/3 cup plus 1 tablespoon) mayonnaise
2 cloves garlic, peeled and crushed
1 large eschallot/green onion, chopped (use white and green parts)
1 teaspoon (5ml) lemon juice or white vinegar
Pepper, to taste © exclusivelyfood.com.au

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Above: 90g of baby spinach leaves

Place all ingredients in a food processor and process on medium to low speed until ingredients are combined and spinach is chopped.

Transfer mixture to an ovenproof serving dish and bake for about 15-20 minutes, or until dip is hot in the centre and bubbling around the edges. Serve hot.
© www.exclusivelyfood.com.au


Blogger Sara said...

looks lovely! we do like spinach dip.

11/7/06 3:00 pm  
Anonymous Anonymous said...

I made this dip tonight and everyone was raving about it. 2 people had to have the recipe right then & there. Thanks

10/12/06 12:11 am  
Anonymous Anonymous said...

Can it be served as a cold dip?

1/5/07 12:03 pm  
Blogger Amanda and Debbie said...

Because the dip wouldn't have a creamy melted cheese consistency, we wouldn't serve this dip cold.

6/5/07 9:31 am  
Anonymous Anonymous said...

Just took this to a BBQ tonight and it was a huge hit!
So simple but a lovely dip.

26/8/07 9:20 pm  
Anonymous Anonymous said...

Hello! Can this dip be served in a normal container and microwaved?

I want to take it to work but not sure how that would work...

12/9/07 2:40 pm  
Anonymous Anonymous said...

I made this dip, but instead of putting it in an oven proof container, I hollewed out a round loaf of crusty bread, made the dip and poured it into the bread, before cooking it in the loaf. The bread you scraped out can then be toasted and used to dip in...

30/9/07 12:26 pm  
Blogger Amanda and Debbie said...

Yes, this dip is suitable to microwave.

4/10/07 6:29 pm  
Anonymous Anonymous said...

To the anonymous person who wanted to know if you could serve the dip cold, there is a cold version. It is 1/3 to 1/2 (your preference) packet of frozen spinach(thawed) (or you could cook yourself from fresh spinach if you prefer),mix with 250g mayonaise and 250g of sour cream (both can be light versions) and 1 packet of either spring vegetable or french onion soup mix powder. Mix all ingredients together and place in a bowl in the fridge (best made before to allow flavours to develop). This dip can then be placed into a hollowed out cob loaf and the bread used for dipping. Very very very yummy! Always a hit at parties particuarly in summer!

19/12/07 8:19 pm  
Anonymous Anonymous said...

I haven't made this dip yet, but I'm actually after a recipe for a cheese and spinach triangle (from my school days)that has a filling with a similar consistency (as in more cheesy) rather than the drier types that you only seem to be able to get now. Any help would be great.

20/2/08 4:33 pm  
Blogger Amanda and Debbie said...

Unfortunately, we don't have a recipe for the type of cheese and spinach triangle you have described. You could try adapting a spinach and feta triangle recipe by reducing the spinach and adding some grated cheddar cheese to the filling mixture.

18/3/08 11:40 am  
Anonymous Anonymous said...

I absolutely love this recipe! thanks so much for posting it! I tried adding cooked chicken in tiny pieces just before serving, and used red and blue corn tortilla chips in lieu of the bread. The dip was a huge hit. It reminds me of one from my favorite restaurant in Canada, the Cactus Club.

1/6/08 12:59 pm  
Anonymous Anonymous said...

This recipe is awesome. We brought a cob loaf from the bakery, chopped the top off and dug out the middle, put the dip in, laid back on and baked the cob and the middle bits on a tray til crunchy. SO good!

7/12/08 8:53 pm  
Anonymous Kaz said...

This recipe is great! I also put it in a loaf of bread (after cooking in the oven for a bit, then a bit more cooking in the bread, or started in the microwave), and everyone raves about this dip and wants the recipe!

26/7/09 8:24 pm  
Blogger Chandan said...

This looks delicious. Can you substitute spinach for capsicum?

2/8/09 6:08 pm  
Blogger Unknown said...

This recipe is fantastic, could you also keep it in a sterlised jar and use it at a later date

7/10/09 7:49 pm  
Anonymous Roshini said...

I made this dip for a party last night and it was excellent!!Everyone loved it and I will be making it alot more going ahead.
Thanks Amanda & Debbie!! Love all your recipes!!

12/5/10 12:16 pm  
Anonymous Oh Jiraporn said...

can I substitute cream cheese with ricotta cheese?

8/9/11 10:13 pm  
Anonymous Anonymous said...

Can this be made a day or so ahead and stored in the fridge?

11/3/13 12:37 pm  
Anonymous Oh Jiraporn said...

I'm in Switzerland and not able to find cheddar cheese although there are wide selection of cheese in supermarket here. So I tried it with Gruyee cheese which turn out to be not so flavorsome. It is too sour.

Can you recommend any substitute?

27/9/13 3:10 pm  

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