Thanks to Nabisco for sponsoring My Favorite Baked Spinach Dip Recipe today. I have been saving this one up to share with you for a long time, and I hope you love it as much as I do!
Do you enjoy signing and sending Christmas cards? I kinda don’t. It’s not that I don’t enjoy it exactly, but I just never get around to it. Life is busy anyway, and adding holiday shopping, decorating, and entertaining into the mix just makes everything more hectic. As much as I love my friends and family near and far, I don’t usually manage to mail them a card telling them so.
I DO love wine, snacks, and hanging out with friends, so I thought maybe I could convince myself and others to get the holiday card job done if I paired it with a girls’ wine night! This party is so easy to put together. All you need is to load up on wine and snacks, have a cup of pens ready, and everyone can bring their own cards to sign.
It’s not a party without dips, and Nabisco has you covered on crackers and cookies to do all that dipping. Today I want to share my very favorite baked spinach dip recipe with you that has been a long time coming. It’s perfect served with crackers or tortilla chips. I have been making this for years, and its a copycat of an old favorite from a Cajun restaurant in Starkville, Mississippi where we went to college. It doesn’t have mayonnaise, is loaded with four kinds of cheese, and is unmistakably spinach-y. Kids will probably turn their noses up at this one, but I’m sure the ladies at your wine night will love it as much as we do!
My Favorite Spinach Dip Recipe
This spinach dip recipe is loaded with four kinds of cheese for a rich flavor.
- Total Time: 45 minutes
- Yield: 4 1x
- 2 teaspoons olive oil
- 16 ounces bag frozen chopped baby spinach thawed and drained
- 2 cloves garlic crushed or minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg freshly ground is preferred
- 2 tablespoons white wine
- 3 slices of provolone cheese torn into small pieces (about 3 ounces)
- 1/4 cup grated parmesan cheese
- 3/4 cup ricotta cheese
- 1/2 cup feta cheese reduced-fat is fine
Preheat oven to 375 degrees F. Spray a small baking dish or pie pan with cooking spray.
Heat oil in a skillet over medium heat. Add spinach, garlic, salt, red pepper flakes, and nutmeg. Saute, stirring often, until heated through. Add wine, and allow to simmer for a couple minutes.
Stir in provolone, parmesan, and ricotta cheese until melted and smooth. Transfer mixture to prepared baking dish, and sprinkle feta on top.
Bake in preheated oven for 20-30 minutes until dip is bubbly and feta is starting to brown. Serve with crackers or corn chips.
- Prep Time: 5
- Cook Time: 40
- Category: Appetizer
For dessert, you could put out a bowl of Nilla Wafers and Honey Maid Graham Crackers to go with this Peanut Butter Yogurt Dip for dessert. Don’t forget the mini Oreos too, which should never be out of arm’s reach while you’re hard at work writing all your tidings of good cheer.
You’ll also love these hot dip recipes:
This is a sponsored conversation written by me on behalf of NABISCO. The opinions and text are all mine.