Hot Spinach Dip

star rating (6) rate this recipe »
Recipe photo

Hot Spinach Dip

star rating (6) rate this recipe »
Published prior to 2008

Our classic dip bakes beautifully in this small pig baker.

Combine the following:
One package (10 ounces) frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 teaspoon (heaping) seasoned salt (or garlic salt)
1/4 teaspoon (heaping) ground black pepper
Dash of hot sauce (or pinch of cayenne pepper)

Place dip in a lightly greased small (1 1/2-cup) pig baker or other small ovenproof dish. Sprinkle with panko or bread crumbs, and bake in a preheated 350°F oven for 30 minutes, till bubbly. Serve warm with pita wedges, tortilla chips, or as a spread for sliced French bread.

Reviews

1
  • star rating 03/22/2015
  • mrmoran from KAF Community
  • Very tasty. Used both low-fat sour cream and low-fat mayonnaise, which worked fine.
    Thanks for experimenting with the low-fat option and sharing that it worked just fine. JoAnn@KAF
  • star rating 10/30/2012
  • erinhibshman from KAF Community
  • This was such a delicious dip! I made it to use up a bunch of ingredients in the fridge before the power went out. I actually didn't have any grated parmesean, but had a nice grated 6 Italian cheese mix and I used that for the mozzarella and parmesan called for in the recipe. I also used fresh spinach (cleaning out the fridge), but it was quick to cook down and drain before adding the other ingredients. Earlier in the day I made homemade sourdough bread from another King Arthur Flour recipe and both were devoured at our party. This recipe is a definite winner!!
  • 06/09/2012
  • purplepeep002 from KAF Community
  • I have a question: Can I leave out the mayo and sub for something else to lower the calories?
    Sorry, we don't have any info for you on these changes. You'll need to experiment. Frank @ KAF.
  • star rating 04/12/2010
  • Pat from Seminole, FL
  • This dip was great! Next time I will double the recipe as it went fast! I wish there was a way to lighten it up a bit, I used both light mayo and sourcream. Other then that I have finally found "The" spinach dip after trying numerous recipes for it. Thanks!
  • star rating 01/26/2010
  • Jennifer from Southington, CT
  • I have made this countless times now for many different dinner parties. Every time it is a hit! I actually use fresh spinach as I like to use fresh ingredients when I can. Everyone keeps asking me for the recipe ha ha I don't think they believe me when I say it is on your website. So many people are afraid to try new recipes. Everyone one of KAF's that I have tried has come out great!!
  • star rating 07/11/2009
  • Theresa from Wexford, PA
  • This was the first time I made this dip. It was very easy to make and so good. I would recommend this for anyone. I served it with Panetini oven baked Italian toast, Garlic Parmesan flavored. After the dip was sitting on the table and cooled, it was still delicious cold.
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