This dip is the sublime solution to your cheese fix. And contains an entire box of frozen spinach. You get your greens while charming your cheesy urge. Think of this as a protein-packed treat. Cheese + spinach + yogurt = massive protein. Win. I’ve made it twice within a week, and thought it was time to share.
If the occasional chain restaurant appetizer menu tempts you with Spinach Artichoke Dip, you will love this. It’s ultra creamy, melty and quick to vanish. You may want to make a double batch. This recipe offers some versatility as well, depending on what you have on hand, or want to shop for.
Around here, we like to eat this before or alongside homemade soup, for snacking, and, well, I have been known to eat it for breakfast more than a couple of times. I have a hard time letting the dip just sit in the fridge, alone, for hours at a time. I like to take it out to give it plenty of attention throughout the day. This has also been a hit as a holiday dinner appetizer. I’ve handed out this recipe for days following, and now it’s here in my parcel of cyberspace.
This recipe is Primal friendly. There’s plenty of dairy here to leave you scooping up spinach by the handful. I love the Primal Blueprint, you can check out the blue box here .
A few notes before you get baking~
:: It’s tempting to bake this to a picturesque golden brown, but resist because doing so dries out the dip and helps the cheese get rubbery.
:: Dip your favorite veggies or handhelds in (chips, toasted bread, pita chips). It’s hard to go wrong. I serve this dip with celery bites, carrot sticks and blue tortilla chips.
:: If you’re lucky enough to have leftovers, refrigerate then reheat individual servings in your toaster oven for 2-3 minutes until melted. I’ve never withstood long enough to freeze some, but I imagine this would freeze up nicely too, keeping for about a month or two in a well-sealed freezer container.
:: The plain yogurt can be subsitituted with cottage cheese or mayo.
:: I used to add a jar of [drained] artichoke hearts to this recipe, but over time have omitted, to suit my family’s preference. I love the zing that artichokes give this though, so go for it.
1 box (10 oz.) frozen spinach, thawed and lightly strained
1/2 cup (4 oz.) cream cheese, room temperature
1/2 cup (4 oz.) sour cream
1/2 cup plain yogurt (I use Fage Total, full fat) or cottage cheese or mayo 1 cup Parmesan (or Romano) cheese, grated
1 cup Monterrey Jack cheese, freshly grated
3 cloves garlic, minced
1 Tablespoon lemon juice (optional)
Sea Salt and Black Pepper, to taste
Preheat oven to 400 degrees F. Lightly grease a shallow baking dish with olive oil (I use a Misto sprayer). I’ve used a 9×9 dish and a 6×10 dish – both work well. Set baking dish aside. In a large mixing bowl, combine the yogurt, cream cheese, sour cream, half the Monterrey Jack cheese, Parmesan cheese and minced garlic. Then mix in the thawed spinach and lemon juice (if using). Add a dash of salt and pepper, to taste. Transfer the dip to your lightly greased shallow baking dish. Sprinkle the remaining 1/2 cup of grated Monterrey Jack cheese atop. Cover pan with foil to prevent rubbery cheese. Bake for 20 minutes at 400 degrees F. Remove foil and bake an additional 5 minutes, uncovered. Serve immediately with “dip-ables”.
Why not heat some up and pack in your thermos for a snack or lunch at work or school?