Hot Spinach Dip

Hot Spinach Dip

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.

Hot Spinach Dip
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 4 people
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake until bubbly and golden brown, 15 to 20 minutes. Serve hot with chips or celery sticks.
Author's Note
Adapted from Martha Stewart



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