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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.

Alice Chazen, Perry Creek Vineyards, Somerset, Califonia
This Story Originally Appeared On sunset.com

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Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary test

Yield:
Makes about 3 cups; 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • Serve hot to spread on baguette slices.

Nutrition Facts

227 calories; calories from fat 39%; protein 7.8g; fat 9.9g; saturated fat 3.9g; carbohydrates 26g; fiber 1.7g; sodium 569mg; cholesterol 14mg.
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