I think this is the best spinach dip ever and after this, I certainly will not be wanting spinach dip from the deli again. This is a hot dip, baked in the oven, but it will be just as good cold the following day. Rebecca’s recipe called for frozen spinach – I was thinking of the abundance of spinach from our garden during the summer and opted to try it out with fresh spinach instead. A package of 10 oz frozen spinach is roughly equals to 1-1/2 cups of cooked spinach, not squeezed out, because the frozen spinach is still full of liquid too. I only made half the recipe, so envision twice the amount pictured here. The biggest task was washing the leaves; the cooking took no time at all. I list both fresh and frozen spinach in the recipe. If opting to use a frozen package, omit the first five steps from the instruction.

1 cup light cream cheese
1 cup light mayonnaise
1 cup light sour cream
1/4 tsp salt
1 pkg. frozen spinach or 2 bunches fresh spinach
2 garlic cloves, minced
1-1/2 cup shredded Asiago cheese, or cheddar or mozzarella, or a mixture of cheeses

If using fresh spinach:
• Wash 2 bunches of fresh spinach in running water.
• Drain.
• Place spinach in a small Dutch pot and pour boiling water on the top.
• Turn on the heat and bring to the boil.
• With kitchen thongs turn over spinach and remove pot from the heat.

If using frozen spinach:
• Omit the preceding steps and defrost the frozen spinach in the microwave.

From here on, prepare both the freshly cooked and frozen package the same way.
• Preheat oven to 350F.
• Squeeze out all the liquid from the spinach and set it aside.
• Place the cream cheese, mayonnaise, sour cream, salt and minced garlic in a bowl and beat to combine.
• Add 1 cup of shredded cheese, reserving 1/2 cup for use later.
• Add the squeezed out spinach and stir to combine.
• Transfer dip to an “oven to table” baking dish.
• Sprinkle the top with the reserved shredded cheese.
• Bake in the oven at 350F until the dip begins to bubble.
• Serve spinach dip either hot, cold or anywhere in between.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!