Sunday, February 12, 2012

Warm Spinach Dip for a Crowd

I fell in love with spinach dip over twenty years ago at a Greek restaurant called Telly's Place.  Serving the dip warm so the cheese is oh-so gooey is only one secret to a great spinach dip.  There are at least two other secrets to this recipe:  feta cheese and chicken bouillon.  Whether you serve this dip with toasted baguettes or tortilla chips your guests will love it.  In this case, so much so that I almost forgot to take a picture.


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Warm Spinach Dip for a Crowd
4 (8 oz) packages of cream cheese, room temperature
1 lb. of frozen chopped spinach, thawed and squeezed dried
8 oz of feta cheese
3/4 cup of shredded cheddar, Monterrey jack, or a blend
1 bouillon cube (I used gluten-free vegan version because it was the only thing I could find with no MSG)

1)  Place the cream cheese in a large mixing bowl.


2)  Add the spinach.


3) Add feta, bouillon cube, and mix well.




4) Place in a 1 1/2 to 2 quart casserole dish, top with shredded cheese, and bake at 350 for 30 minutes or until cheese is melted and the dip is warmed through.  Serve with baguette slices or tortilla chips.

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