Photo: Lee Harrelson; Styling: Jan Gautro
Yield
Makes about 3 cups; 12 servings

This make ahead and versatile dip makes a great party appetizer. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.

How to Make It

Step 1

Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

Step 2

Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

Step 3

Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

Step 4

Serve hot to spread on baguette slices.

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