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Baked Spinach-Parmesan Dip

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.

Ingredients

  • 1 package (10 oz.) frozen chopped spinach, thawed
  • 1 cup reduced-fat or regular mayonnaise
  • 1 package (3 oz.) cream cheese
  • 1 onion (6 oz.), peeled and minced
  • 1 clove garlic, pressed or minced
  • 1 cup plus 2 tablespoons grated parmesan cheese
  • 1/8 teaspoon pepper
  • 1/2 teaspoon paprika
  • 2 baguettes (8 oz. each), thinly sliced

Nutrition Information

  • calories 227
  • caloriesfromfat 39 %
  • protein 7.8 g
  • fat 9.9 g
  • satfat 3.9 g
  • carbohydrate 26 g
  • fiber 1.7 g
  • sodium 569 mg
  • cholesterol 14 mg

How to Make It

  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.

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

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

  4. Serve hot to spread on baguette slices.