Roast Garlic Spinach Dip takes a classic party appetizer to new levels. The mellow, nutty flavor of roast garlic is an added bonus to the ever popular cheesy spinach dip. But wait, did I forget to mention the bacon? Yes!
I use a pretty decorative ceramic loaf pan for this dip and serve it right from the baking pan. You can use any oven-proof casserole dish or transfer from a metal loaf pan to a decorative container after baking.
If you have any leftovers, use it in quesadillas or grilled sandwiches.
Roast Garlic Spinach Dip Recipe
1 head roast garlic, removed from skins (See recipe here)
1 pound frozen spinach (or equivalent fresh, chopped – See Notes)
1-1/2 cups shredded Italian cheese blend, divided use
1/2 cup minced sweet onion
3 scallions (green onions), sliced with tops included
1/4 cup cooked real bacon bits
Ground black pepper, to taste
Ground chipotle chile pepper, to taste
8 ounces cream cheese, at room temperature
1 cup sour cream
1/2 cup mayonnaise
Pre-heat oven to 375 F. Spray a loaf pan with vegetable oil.
If using frozen spinach, thaw it first. Then squeeze out all of the excess water. If using fresh spinach, roughly chop it, but not too small.
In a large mixing bowl, combine roasted garlic, spinach, 1 cup of the shredded cheese, onion, scallions, bacon bits, black pepper, and chipotle chile pepper. Stir in cream cheese, sour cream, and mayonnaise.
Transfer the mixture to prepared loaf pan and top with remaining shredded cheese. Bake for 20 to 25 minutes or until cheese on top has become a light brown.
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Let stand for 10 minutes before serving.
Traditionally, spinach dip is served with bread or tortilla chips, however here it is pictured with baked pita chips.
Yield: 8 appetizer servings
Notes:
• This is going to look like a lot of fresh spinach! However, if you have ever cooked spinach, you will know that it shrinks up dramatically during the cooking process.
Roast Garlic Spinach Dip Recipe Photo ©2021 Peggy Filippone
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