I came across a recipe like this one years ago and made it with a friend of mine. Ever since, this is my go to dish to bring to a potluck and everyone loves it! The original recipe was actually a warm spinach and artichoke dip but I find some people aren’t fond of artichokes so I leave them out unless I know the people attending the event like them. This dip tastes great with tortilla chips, cut up veggies or crackers. This easy to make, delicious recipe would be perfect to bring to your next BBQ or Potluck!
Note: This spinach dip is also bit thicker than traditional spinach dip. If you find it too thick, simply add more sour cream to thin it out. I find that the more sour cream that is added, the milder the flavor becomes so if you do add more sour cream you may want to add more parmesan cheese as well.
300g pack of frozen chopped spinach
250g container of cream cheese
1/2-1 cup of sour cream (to taste)
1/2-1 cup of parmesan cheese (to taste)
1) The first step is to thaw out the spinach. Place the frozen block of spinach into a pot with a couple inches of water. Bring the water to a boil and then turn the heat down and simmer to heat up the spinach, flipping and breaking up the block to help speed up the process.
I like to use a package of frozen spinach as it actually has quite a bit in it and it is already chopped up. If you would prefer to start with fresh spinach, keep in mind that it will shrink down quite a bit when you cook it down so you will have to buy quite a bit. If you are working with fresh spinach, chop up the spinach and cook it down in a bit of water on the stove and then follow the remainder of the directions.
2) Remove the pot from the stove and drain the spinach with a fine strainer. Use the back of a large spoon to push the excess liquid out by pushing on the spinach.
3) Return the pot to the stove with the spinach in it. Add your cream cheese and heat on medium low, stirring occasionally, until all your cream cheese is softened and combined with the spinach.
4) Remove the pot from the heat and stir in the sour cream and parmesan.
This dip is best served warm so I would suggest eating it immediately or if you are saving it for another day, refrigerate and then warm before serving.