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| Hot Asiago Spinach Dip |
This flavorful spinach and asiago dip is sure to be the hit of your next party!
Unlike many others, it’s not overly oily or greasy or runny. This dip has moxie and stays on the bread or crackers you serve it with.
It’s also packed with plenty of flavor! It’s cheesy and garlicky and just oh-so GOOD!
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If you like a smoother dip, then beat the softened cream cheese with an electric mixer before adding the rest of the ingredients. I don’t mind a few small hunks of cream cheese–I mix by hand so I can’t eliminate all the lumps.
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| Full of flavor–cheesy and garlicky |
Fresh spinach would work here too–just roughly chop and microwave for about a minute until it wilts–pour off any water that accumulates though. The spinach has to be as near to dry as you can get it.
The dip won’t be nice and golden on top from just baking. If you want that look, pop it under the broiler for about 3-5 minutes. But that’s just for looks, totally not necessary!
- 1 – 10 oz pkg frozen chopped spinach, thawed
- 4 oz cream cheese, softened and cut in small cubes
- 2 large cloves garlic, minced
- ¼ cup mayonnaise
- ¼ cup sour cream or greek yogurt
- 2 tbs chopped flat-leaf parsley
- 2 cups shredded asiago cheese
- Preheat oven to 350 degrees F. Lightly grease or spray a 1-quart gratin dish or any 1-quart casserole dish.
- Squeeze out as much water from the spinach as you can. Place in a large bowl and combine with the cream cheese, garlic, mayonnaise, sour cream, parsley and 1½ cups of the asiago cheese. If you wish, you may use an electric mixer to combine. Otherwise small lumps of cream cheese will remain in the mixture–I don’t mind this, but if you want a very smooth dip, then it’s best to use the electric mixer.
- Top with remaining ½ cup of asiago.
- Bake at 350 degrees F for 25-30 minutes, or until bubbly around the edges.
- Pop under the broiler for a few minutes to brown the top (it won’t be just from baking).
- Serve with sliced baguettes, crackers or chips.
- Serves about 8-10
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| Hot Asiago Spinach Dip |
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