Saturday, June 26, 2010

Toasty Spinach Dip

Mark's favorite and heavily fattily nutritious!  He was after me for quite some time now to make this for him.  I've been putting it off since I've been very busy lately at home and at work.  So finally today, I took a little time out of my busy Saturday schedule and made this for both father and son to enjoy.

We had it first at one of the restaurant here, I don't remember the name of it.  We instantly fell in love with this app.  It was sinfully good!  Affter having tried out a few recipes, this is the recipe we gave a two-thumbs up! So, today I am sharing with all my friends out there one of my family favorite appetizer recipe.

Spinach Dip

8 ounces cream cheese
3/4 teaspoon garlic powder
1/4 cup (scant - not packed at all) freshly grated parmesan cheese
1 tablespoon freshly grated romano cheese
1 tablespoon very finely chopped sweet red pepper
1 green onion, white and green finely chopped
1/2 package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated medium cheddar
pinch of cayenne pepper

How to:

Preheat oven to 400 degrees.
Mix first 4 ingredients with hand or stand mixer on medium until softened and well mixed.
Add next two ingredients and mix on med-low until just incorporated.
Add spinach and mix on low until just incorporated.
Transfer mixture to a small ovenproof dish and sprinkle cayenne on top to taste.
Top with cheddar.
Bake for 15 - 18 minutes or until bubbling around the edges.

Remove from oven and allow to set for 5 - 7 minutes before serving. Serve with fried or baked pita wedges.


  1. Thats a beautiful and tempting dip,yummy..

  2. Wow amazing,ur pics are driving me crazy...Totally drool worthy...Got to try this...

    Njoy Cooking n Happy Blogging....