My local farmer’s market is filled with vendors selling everything spring has to offer, particularly greens. I picked up a heaping bag of spinach recently, and decided to whip up this dip for dinner.
Since I wasn’t in the mood for sliced bread or celery sticks, though both would be perfectly fine dipping vessels, I opted to use wavy potato chips instead. My favorite part about this recipe is the crusty, golden layer of cheese that forms on top. The toasted cheesed added a nutty flavor to the richness of the cream cheese and spinach layer just below the surface.
- 2 Tbl. butter
- 1 large shallot, diced
- 1 garlic clove, minced
- 2 lbs. fresh spinach, cleaned, trimmed, and coarsely chopped
- ½ cup milk
- 6 oz. cream cheese
- ½ tsp. Worcestershire sauce
- ½ tsp. hot pepper flakes
- 1 Tbl. Dijon mustard
- 3/4 cup shredded Italian blend cheese (or mozzarella)
- Coarse salt and ground pepper
- Preheat oven to 425 degrees. In a large sauté pan, melt butter over medium. Add shallot and garlic; cook until lightly browned, 3 to 4 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Press the spinach to the side of the pan and drain excess liquid.
- In the small saucepan, warm milk over medium high heat. Whisk in cream cheese until melted, about 3 minutes. Add Worcestershire sauce, hot pepper flakes, Dijon mustard, and 1/4-cup cheese; stir to combine. Season the sauce with salt and pepper. Stir in the spinach mixture until well combined. Lightly coat a shallow baking dish with cooking spray. Pour the mixture into the baking dish, and sprinkle with remaining 1/2-cup cheese.
- Bake until bubbly and golden brown, 15 to 20 minutes. Serve hot with chips or celery sticks.