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You are here: Home / Appetizers / Warm Spinach Dip

Warm Spinach Dip

January 21, 2016 7 Comments

Warm and Spicy Spinach Dip Served in a Cast Iron Crock with Bread Rounds
This Spinach Dip is a great year round appetizer; great for football games and backyard barbecues!

Warm Spinach Dip Served in Metal Skillets

Have you heard? The Broncos are headed to the playoffs for the AFC Championship this weekend! They’re playing the New England Patriots; proud owners of the ‘deflategate’ drama so I say, look out for anything boys! Although at my house this Warm Spinach Dip is the only thing that’ll be coming your way!

I don’t typically plan my Sundays around the game but I’ve usually got it on and this season I’ve seen more than most.

I’m usually busy doing something in the kitchen but on playoff days? I try to invest myself more fully; after all, my orange cat is named after Peyton Manning…it would not do to miss him at this critical time would it? If I’m planning to be more invested, than I might have some friends over too and this Warm and Spicy Spinach Dip will most certainly be on the menu!

Warm and Spicy Spinach Dip

Oh the years I avoided spinach dip. When I think of all of the foods I would not touch for years into my adulthood because they had such bad memories from childhood it’s sad. Avocado, Brussels Sprouts, Broccoli and Spinach rank right up there. I’m trying to make up for it now; though I must admit…I still want my spinach either raw in a salad or if cooked, smothered in a goopy sauce. Which is really what this dip is. With some water chestnuts to boot!

I know this dip has transformed from whatever I started with years ago but I brought those water chestnuts into the mix from a different recipe; I really like the bit of crunch they add to an otherwise creamy dip. You could call them optional but I wouldn’t; they really do add some flavor and bite that is important.

When I say Spicy; it’s really pretty mild as written just to make sure everyone can enjoy it. Want some more heat? Add more hot sauce to satisfy your taste but be careful; just a bit at a time. Once you shake in half the bottle, you can’t take it back!

I’ll be back Friday with an Orange Crush Cocktail; anything to support my team. You can support my team too, OK? See you Sunday!

Warm and Spicy Spinach Dip

Is your team playing this weekend? No? Well, Broncos country would be happy to have you join us. Did you know that the Broncos are the most liked team in the land? I read that recently; more people across the country like them better than any other team. Let’s hope that countrywide love turns into another win. I so want Peyton to go on to the Super Bowl. My cat will be watching. 🙂

PIN ‘Warm and Spicy Spinach Dip’

Warm and Spicy Spinach Dip Served in a Cast Iron Crock with Bread Rounds

Yield: 6 Servings

Warm and Spicy Spinach Dip

Warm and Spicy Spinach Dip Served in a Cast Iron Crock with Bread Rounds
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound spinach, cleaned, trimmed, and coarsely chopped
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can water chestnuts. coarsely chopped
  • 1/2 cup milk
  • 6 ounces cream cheese
  • 3 dashes Worcestershire sauce
  • 4 dashes hot sauce, such as Tabasco or Sriracha (use more if you want a spicier dip)
  • 1 cup shredded mozzarella
  • 1/2 cup Parmesan Cheese
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving

Instructions

  1. Preheat oven to 425 degrees. In a large skillet, saute the spinach until wilted, about 6-8 minutes. Drain spinach in a colander and squeeze with some paper towels to remove water; set aside.
  2. Using same skillet, heat oil over medium. Add onion and garlic and saute until lightly browned, 5 to 8 minutes.
  3. Add the milk and warm it over high heat; whisk in the cream cheese and stir til combined. arm milk over high heat. Add Worcestershire sauce and hot sauce and stir to combine.
  4. Combine the mozzarella and Parmesan cheeses. Add one cup to the mixture in the skillet and stir until combined.
  5. Add the spinach and water chestnuts and mix thoroughly. Season with salt and pepper
  6. Put the mixture into a lightly oiled and shallow 1.5 quart dish (I used two smaller ramekins) and top with the remaining cheese.
  7. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with crackers or toasted baguette slices.
© Creative Culinary

« Spicy Tex-Mex Chicken Soup with Cornmeal Dumplings
Bacon and Caramelized Onion Potato Salad »

Comments

  1. Amanda Jigmond says

    March 30, 2016 at 2:41 pm

    This looks delicious! As a kid I thought of spinach as the old gloppy stuff from a can served in the cafeteria.
    Reply
    • Barb | Creative-Culinary.com says

      March 31, 2016 at 11:58 am

      I think a lot of us did Amanda; along with mushy peas from cans too! Using fresh spinach makes all the difference!
      Reply
  2. Eileen says

    January 24, 2016 at 11:15 am

    I have been so inspired by what I have seen here today. I just discovered your site, I think that I have a new favorite place to hang!
    Reply
  3. Mary Frances says

    January 21, 2016 at 4:12 pm

    This looks incredible!! I wish I could have a bite of this right now! Great job.
    Reply
  4. John/Kitchen Riffs says

    January 20, 2016 at 9:45 pm

    I've made something a bit similar to this, but the water chestnuts are a twist I've not seen. Really good! Super stuff. Or at least I'm hoping for you this turns into super (bowl) stuff. :-)
    Reply
    • Creative Culinary says

      January 22, 2016 at 10:19 am

      I know they are a part of an old recipe I've not had in a billion years and they did just what I expected from them...a nice bit of texture. I'm hoping you root for my team; I was all over the Rams the year they won the Super Bowl! Shoot I might even still root for the Arizona Cardinals if push came to shove. :)
      Reply
  5. Paula says

    January 20, 2016 at 4:17 pm

    Like you, I didn't like spinach much as a child but now I enjoy it but mostly in salads. I've never had spinach dip so this recipe might just be one I try this year. My husband's team is playing this weekend and he'll definitely be hoping they beat your Broncos. I won't be watching but I will surely hear about it!
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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