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Homemade Espinaca Dip

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  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Total Time: 45 minutes

  • Intensity: Easy – This is a beginner-friendly recipe that involves simple chopping, mixing, and baking. No advanced techniques required!

Equipment You’ll Need

  • Large skillet or saucepan

  • Mixing bowl

  • 8×8 inch baking dish (or a similar 1.5-2 quart oven-safe dish)

  • Wooden spoon or spatula

  • Knife and cutting board

  • Measuring cups and spoons

Ingredients

  • 2 tablespoons olive oil

  • 1 medium yellow onion, finely diced

  • 4 cloves garlic, minced

  • 1 (10-ounce) package frozen chopped spinach, thawed

  • 1 (14-ounce) can artichoke hearts, drained and chopped

  • 1 (8-ounce) block cream cheese, softened to room temperature

  • 1 cup sour cream

  • 1 cup mayonnaise (use a good-quality brand for best flavor)

  • 1 ½ cups shredded Monterey Jack cheese, divided

  • 1 cup freshly grated Parmesan cheese, divided

  • 1 (4-ounce) can diced green chiles, drained

  • 1 small jalapeño, seeds removed and finely minced (optional, for heat)

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper (or to taste)

  • Salt and freshly ground black pepper, to taste

For Serving:

  • Tortilla chips, pita chips, sliced baguette, or crunchy vegetables (like bell peppers and carrots)

Instructions

Step 1: Prepare and Wilt the Spinach

First, ensure your frozen spinach is completely thawed. The most effective way to remove the excess water is to place the spinach in a clean kitchen towel or a few layers of paper towels and squeeze firmly until it’s as dry as possible. This step is crucial! Excess water will make your dip runny. Set the dried spinach aside.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Combine the Base

To the skillet with the onions and garlic, add the squeezed-dry spinach, chopped artichoke hearts, diced green chiles, and minced jalapeño (if using). Stir everything together and cook for 2-3 minutes just to warm through and combine the flavors. Remove the skillet from the heat.

Step 4: Create the Creamy Mixture

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula to mix until smooth and well-combined. Stir in 1 cup of the Monterey Jack cheese and ½ cup of the Parmesan cheese. Add the smoked paprika, cayenne pepper, and a generous pinch of salt and black pepper.

Step 5: Bring It All Together

Add the warm spinach and artichoke mixture from the skillet into the creamy cheese mixture. Stir until everything is evenly incorporated and no streaks of white remain. Taste and adjust seasoning, adding more salt, pepper, or cayenne as needed.

Step 6: Assemble and Bake

Preheat your oven to 375°F (190°C). Lightly grease your 8×8 inch baking dish. Transfer the dip mixture to the prepared dish and spread it into an even layer. Top evenly with the remaining ½ cup of Monterey Jack and ½ cup of Parmesan cheese.

Step 7: Bake to Bubbly Perfection

Bake for 20-25 minutes, or until the dip is hot and bubbly all the way through and the top is golden brown and beautifully crusted. For an extra-golden top, you can broil it for the last 1-2 minutes, but watch it closely to prevent burning.

Step 8: Serve and Enjoy!

Remove the dip from the oven and let it rest for about 5 minutes. This allows it to set slightly, making it easier to scoop. Serve immediately with your chosen dippers and watch it disappear!

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Allow the dip to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

  • Freezing: While you can freeze this dip, the dairy-based sauce may separate slightly upon thawing, changing the texture. If you choose to freeze it, place cooled dip in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

  • Reheating: For best results, reheat in the oven. Place the dip in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat smaller portions in the microwave in 30-second intervals, stirring in between, until hot.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: ¼ cup of dip (without dippers)

  • Calories: 215 kcal

  • Total Fat: 19g

  • Saturated Fat: 7g

  • Cholesterol: 35mg

  • Sodium: 320mg

  • Total Carbohydrates: 5g

  • Dietary Fiber: 1g

  • Sugars: 2g

  • Protein: 7g

Chef’s Notes & Customizations

  • Make it Lighter: You can substitute low-fat cream cheese, sour cream, and mayonnaise. Using part-skim cheeses will also reduce the fat content.

  • Spice Level: Control the heat by adjusting the jalapeño and cayenne pepper. For a mild dip, omit them entirely. For extra heat, leave the seeds in the jalapeño or add a dash of your favorite hot sauce to the mixture.

  • Cheese Swaps: Feel free to experiment with different cheeses! A combination of Mozzarella and Parmesan is classic. For a sharper flavor, try adding some Pepper Jack or a bit of sharp white cheddar.

  • Crockpot Method: This dip is perfect for parties. Combine all ingredients (reserving half the cheese for topping) in a slow cooker. Cook on LOW for 2-3 hours, stirring occasionally, until hot and bubbly. Add the reserved cheese on top for the last 15 minutes to melt.

This Homemade Espinaca Dip is more than a recipe; it’s a trusty tool in your entertaining arsenal. Creamy, cheesy, and packed with flavor, it’s the dish that will have everyone asking, “Can I get the recipe?”

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