Originally posted by Sarah – November 18, 2015
This is one of those nights where I shouldn’t tell people what I had for dinner. I’m sure you have all done it before. When you get the kids fed and you forget yourself, or you just don’t feel like cooking up a whole meal, maybe you just have a craving. Tonight is one of those nights and since I’m a food blogger you all get to hear when Jess and I have those kind of nights. At least this one includes some veggies. Tonight my dinner is a cheesy spinach dip. That’s it. Don’t get me wrong, it’s a tasty spinach dip. Probably more appropriate as an appetizer, but hey, don’t judge me.
I started this dip with a bag of Springdell spinach and 4 cloves of minced garlic.
Cook up the garlic for a minute or so in a pan with a splash of olive oil and then add the whole bag of spinach. It still amazes me how a whole bag of spinach cooks down to about a cup or so.
The spinach and garlic go into my vitamix, or a food processor with 2-3 Tablespoons of half and half or any dairy you choose…oh, and half a block of cream cheese too.
Give that a good spin and add more dairy as needed to create a creamy consistency. Pour that into a baking dish, I used a pie plate. I threw some chopped roasted red peppers on top for a bit of added flavor too.
What’s a spinach dip without cheese that melts up and becomes ooey gooey? So, go ahead and add that too. I did this in just a ring around the dish, a little extra visual excitement.
Pop it into a preheated 375 degree oven and let it bubble away for 20-25 minutes. Here is the final result:
I’m enjoying this with some sea salt and cracked black pepper rice crackers. Yummy. Enjoy!
