Spinach Parmesan Dip

Written by Published on in dip, recipes, snacks & apps

Ingredients:

10 oz frozen spinach, thawed and squeezed dry
8 oz cream cheese (from a block)
1 cup sour cream
1/2 cup Parmesan, grated
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon celery seed
1/4 teaspoon nutmeg
salt

Directions:

Preheat oven to 400. In a medium bowl, combine all ingredients thoroughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.

My thoughts:

Taking a small break from candy making and sweets (very small: I have cupcakes in the oven) to make this yummy spinach dip. I am hosting a holiday craft night tonight and plan in serving this with celery, carrots and if I get a chance, homemade tortilla chips but it would be great with crackers or bread as well. I had a little taste and it’s really good, very fresh tasting. It’s also very easy and can be made ahead of time and then heated up in the oven, which makes it perfect for entertaining.

Quick update: on a whim I smeared some (cold)leftovers on a hot baked potato and it is mind blowingly good. Possibly better than it is used as a dip. YUM!

4 Comments

  1. Anonymous
    December 14, 2006 at 7:30 pm

    We’re having a dinner party this weekend and I’m still sorting through appetizer recipes. Everyone is bringing an appetizer, so it doesn’t have to be anything huge. This is going in my pile of options for hubby to help sift through!

  2. emily
    December 16, 2006 at 1:31 am

    Yum – I love spinach dip. I like throwing in green onions in as well.

  3. Anonymous
    December 30, 2007 at 5:05 am

    I made this dip according to the directions and proportions given. My husband and I were very disappointed! Is there really supposed to be a TABLESPOON of white pepper?! All we could taste is the white pepper…what a waste of spinach and cream cheese!

  4. Rachel
    December 30, 2007 at 1:47 pm

    Anon: My suggestion is that if you don’t like spicy things and see a recipe that calls for more pepper than you like, then use less. Only you know your own taste. I can not tailor my recipes to you. Back when I first developed this recipe, I served it at a party and everyone loved it. The whole bowl was gone in minutes. You need to know your own preferences and adjust seasonings as needed.