This flavorful spinach and asiago dip is sure to be the hit of your next party!

Now this is one great dip!

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!

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.

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!

Print Recipe Add to Recipe Box Go to Collections

Hot Asiago Spinach Dip

This flavorful spinach and asiago dip is sure to be the hit of your next party!

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Appetizer, Dips, dressings, sauces

Cuisine: American

Keyword: Asiago, spinach dip

Servings: 8 -10

Calories: 312kcal

Author: Judith Hannemann

Ingredients

• 10 oz pkg frozen chopped spinach thawed
• 4 oz cream cheese softened and cut in small cubes
• 2 large cloves garlic minced
• 1/4 cup mayonnaise
• 1/4 cup sour cream or greek yogurt
• 2 tbsp chopped flat-leaf parsley
• 2 cups shredded asiago cheese

Instructions

• 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 1 1/2 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 1/2 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

Nutrition

Serving: 1person | Calories: 312kcal | Carbohydrates: 17g | Protein: 23g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 760mg | Potassium: 1287mg | Fiber: 10g | Sugar: 3g | Vitamin A: 42142IU | Vitamin C: 21mg | Calcium: 778mg | Iron: 7mg

Hot Asiago Spinach Dip

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Hot Asiago Spinach Dip appeared first on The Midnight Baker.