I know there are tons of recipes for spinach dip out there but I’m pretty confident that mine is the best. With mine you’ve got none of that cold spinach dip stuff, which I find highly unappealing. This one is baked and gooey with cheese and hence already a million times better than your average spinach dip. Also, for a hot spinach dip, this requires basically no real cooking, other than popping it into the oven before serving. Winning all over the place!
Anyway, this is one of my family’s holiday staples and even though I’m not home for Canadian Thanksgiving this weekend, I still had to make this dip. I usually make an almost frighteningly large amount but this recipe will give you a more sensible portion.
1 package frozen chopped spinach (300 grams) / 250 ml sour cream / 250 ml mayonnaise / 1 cup shredded part-skim mozzarella cheese / 1 cup shredded parmesan cheese / 1/2 package Knorr vegetable soup mix / 1 clove garlic, minced / 1/2 tsp cracked black pepper
First, defrost the spinach, let it cool down completely and strain of all liquid. I can be pretty impatient so to cool down the spinach quickly, I plop it in a strainer and run cold water over it. In a medium-sized baking dish, combine the mayo and sour cream until smooth. Mix in the soup mix, pepper, garlic and cheeses until everything is well combined. Then stir in the spinach. I like to make this ahead of time and let it chill out a bit in the fridge for a couple hours before baking but you don’t have to. Heat this right before serving by baking in a 350F oven for about 30 minutes until bubbling and starting to turn a bit golden on top. And that’s it! Serve with tortilla chips.
This is also super good reheated the next day if you happen to have any left. And if you want artichoke and spinach dip, just add in some chopped up artichoke hearts. And if you want a thicker, creamier dip, mix in some cream cheese. Happy Thanksgiving!