This was very good. I served it at a Superbowl party I hosted where we had way too much food and people still ate it even though they were totally stuffed. I got lots of compliments. I only used half an onion instead of whole one and a lot of people commented about how "oniony" it was, so I think I'll stick with halfing the onion from now on. I will definitely try adding artichokes next time and see if that makes it even better.
Baked Spinach-Parmesan Dip
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.
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- Calories: 227
- Calories from fat: 39%
- Protein: 7.8g
- Fat: 9.9g
- Saturated fat: 3.9g
- Carbohydrate: 26g
- Fiber: 1.7g
- Sodium: 569mg
- Cholesterol: 14mg
- 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
- 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.
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