Wednesday, January 26, 2011
Warm Spinach Dip
Spinach Dip!!! Wooo! Yes, spinach dip is incredibly exciting, at least it is with my group of friends! Definitely a party staple and probably the most requested recipe I have. Which makes it an obvious addition to the Ultimate Student Collection. Its ooey, its gooey and soooo tasty! Even though it is packed with cheese, (and I mean seriously packed), I use light/low fat versions to help out a bit, but surprisingly it does not sacrifice flavour.
Now I know there are a gazillion spinach dip recipes out there, but I add a little something extra that sets mine apart. That secret is slivered almonds. It adds an element of crunch to the creamy dip. Trust me, once you have the dip without them, you will miss them.
So next time you have a girls night, or you are invited to a potluck, try bring this super easy spinach dip, its sure to please the masses.
Warm Spinach Dip
1 package of cream cheese (I use light)
1 small container of sour cream (I also use low fat here)
1 package of frozen chopped spinach
2-4 cloves of garlic
1/2 cup Slivered Almonds
1 cup shredded cheddar or marble cheese (or as much as you like!)
Please Note: This is my traditional recipe, however, lately I have started adding goat cheese. It is extremely tasty because the goat cheese adds a bit of tang to the dish.
First up - allow the cream cheese to come to room temperature (trust me it will make it 10x easier to work with). Defrost the spinach and squeeze the living daylights out of it to make sure you get all of the water out. Chop the garlic - feel free to add as much garlic as you like, but since it will be mainly raw, you may not want to over kill it.
Mix together cream cheese, sour cream, spinach and garlic until everything is all incorporated. Spread the mixture in a casserole dish. Sprinkle on the shredded cheese - again as much as you like! Top with almonds.
Put in oven at 400 degrees for approximately 12-15 minutes or until the cheese is all bubbly and the almonds are a golden brown.
Make sure you wait a bit before digging in so you don't burn your tongue! (That will probably be a bit harder than you think - yum)