Hot Spinach Dip

Hot Spinach Dip

Leafy greens are typically found at the Farmers’ Markets during the earlier spring months. The delicate leaves cannot handle the heat of the summer. The one exception might be New Zealand spinach. It can produce throughout the hot summer season without bolting or getting bitter.  It is not actually related to True spinach that is most likely the variety mass-produced for grocery stores.

If you’re lucky enough to find some local spinach at this time of the year, give this recipe a try. It’s great for an appetizer. The only problem is that you might lose your appetite for dinner because you can’t stop eating it!

Hot Spinach Dip


  • 1/2 cup sour cream
  • 8 oz cream cheese
  • 10 oz spinach blanched and drained
  • 1 cup Monterrey Jack cheese shredded
  • 1 cup Parmesan cheese shredded
  • 1 tbsp dried minced onion
  • 1 tbsp garlic minced
  • salt, pepper, and red pepper flakes to taste
  • French bread or cracker for dipping


  1. Preheat oven to 350F

  2. In a large bowl, blend the sour cream and cream cheese until smooth.

  3. Fold in spinach, shredded cheeses, and all spices. Mix until thoroughly combined.

  4. Transfer dip into a baking dish and spread out into an even layer.

  5. Bake for 10 minutes or until cheese is melted and browning on the top.

  6. Serve immediately with sliced French bread, crackers or chips for dipping.

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