Homemade Espinaca (Spinach) Dip Recipe
Ingredients:
-
For the Dip:
-
1 lb (16 oz) frozen spinach, thawed and drained well (or fresh spinach, about 6 cups, sautéed)
-
8 oz cream cheese, softened
-
1/2 cup sour cream
-
1/2 cup mayonnaise
-
1 cup shredded mozzarella cheese (or Monterey Jack for a milder flavor)
-
1/2 cup grated Parmesan cheese
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 small can (4 oz) diced green chilies (optional for a mild kick)
-
1 tsp cumin
-
1/2 tsp chili powder (optional)
-
Salt and pepper to taste
-
1-2 tbsp olive oil (for sautéing)
-
-
Optional Garnishes:
-
Fresh cilantro or parsley, chopped
-
Extra shredded cheese (for topping)
-
Tortilla chips, pita chips, or fresh veggies for dipping
-
Instructions:
1. Prepare the Spinach:
-
If using frozen spinach, thaw it completely and drain it well to remove as much moisture as possible. You can use a clean kitchen towel to press out excess water, ensuring the dip isn’t too watery.
-
If using fresh spinach, roughly chop the spinach, and sauté it in a pan with a little olive oil until wilted (about 2-3 minutes). Drain any excess water and set aside.
2. Cook the Aromatics:
-
In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent (about 3-4 minutes).
-
Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
3. Make the Dip Base:
-
In the same skillet (or a separate large mixing bowl), combine the cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy.
-
Add the mozzarella cheese, Parmesan cheese, cooked spinach, green chilies (if using), cumin, chili powder, and a pinch of salt and pepper. Mix everything together until the cheese is melted and the dip is creamy.
4. Simmer and Blend:
-
Reduce the heat to low and let the dip simmer for 5-10 minutes, stirring occasionally. This allows the flavors to meld together.
-
Taste and adjust the seasoning with more salt, pepper, or chili powder if needed.
5. Serve:
-
Once everything is heated through and the dip is smooth, transfer the dip to a serving dish.
-
Optional: Top with extra shredded cheese and place under a broiler for 2-3 minutes to melt and brown the cheese on top. Garnish with chopped fresh cilantro or parsley for a burst of freshness.
Serving Suggestions:
-
Serve with tortilla chips, pita chips, sliced baguette, or fresh veggies like celery, carrots, and bell peppers.
-
This dip can also be served warm or at room temperature.
Frequently Asked Questions (Q/A)
Q: Can I make this dip ahead of time?
-
A: Yes, you can! This dip can be prepared a day ahead. Let it cool to room temperature, then refrigerate it in an airtight container. When ready to serve, warm it up on the stovetop over low heat, stirring occasionally. You can also reheat it in the microwave.
Q: Can I use fresh spinach instead of frozen?
-
A: Yes, you can use fresh spinach! If using fresh, you’ll need to sauté it first until wilted. Once it cools a bit, make sure to drain the excess moisture before adding it to the dip.
Q: Can I add other ingredients to the dip?
-
A: Absolutely! You can add diced jalapeños for extra heat, bacon bits for a savory twist, or even some artichoke hearts to make it more hearty.
Q: Can I make this dip lighter?
-
A: Yes, you can make a lighter version by using light sour cream and Greek yogurt in place of the mayo, and by reducing the amount of cheese. The dip will still be creamy and flavorful!
Q: What if I don’t have green chilies?
-
A: If you don’t have green chilies, you can leave them out or substitute with finely chopped fresh jalapeños (for heat), red bell peppers (for sweetness), or even a small amount of salsa.
Q: How long does this dip last in the fridge?
-
A: It will last for up to 3-4 days in the refrigerator. Make sure to store it in an airtight container. If it thickens after refrigeration, you can add a splash of milk or cream to loosen it up when reheating.