Lemon And Roasted Garlic Spinach Dip
This hot spinach dip is a crowd-pleaser, perfect for any gathering. It's rich, creamy, and packed with flavors from roasted garlic, smoked paprika, and a blend of cheeses. Serve it hot with bread, tortilla chips, or crackers for a delicious appetizer.
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Servings: 8 servings
Ingredients
- 1 head of roasted garlic, about 8 cloves
- 13 oz 365 g frozen spinach, thawed and excess water squeezed out
- ½ cup 115 g sour cream
- 12 oz package of cream cheese
- ⅓ cup 35 g grated parmesan
- 1 teaspoon smoked paprika
- 1 lemon, halved (½ in thin wedges, ½ sliced for the topping)
- ½ cup 55 g mozzarella, shredded
- ½ cup 100 g gouda, shredded
For the topping
- 3 lemon slices, thinly sliced
- ½ cup 56 g mozzarella, shredded
- ½ cup 99 g gouda, shredded
- 3 sprigs fresh thyme
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Spinach: Squeeze out all the excess moisture from the thawed spinach and set aside.
- Warm Garlic and Lemon: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the roasted garlic and lemon wedges. Cook gently until the garlic is soft and the lemon is breaking down into very soft pieces, about 8 minutes.
- Mix Cheeses and Ingredients: Combine the sour cream and cream cheese in a medium bowl. Mix until smooth. Add the smoked paprika, spinach, mozzarella, and gouda. Stir well to ensure the paprika is fully incorporated. Fold in the roasted garlic and softened lemon pieces.
- Assemble the Dip: Transfer the mixture to an ovenproof dish. Top with the remaining mozzarella, gouda, lemon slices, and fresh thyme sprigs.
- Bake: Bake in the preheated oven until the cheese topping is golden and the dip is hot and bubbly, about 20 minutes.
- Serve: Serve hot with bread, tortilla chips, or crackers.
Notes
- Roasting Garlic: To roast garlic, cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-35 minutes until the cloves are soft.
- Cheese Variations: Feel free to experiment with different types of cheese. Sharp cheddar or fontina can be excellent substitutes.
- Fresh Spinach Option: You can use fresh spinach instead of frozen. Sauté it until wilted, then squeeze out the excess moisture.
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until hot and bubbly.
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 15g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 548mg | Potassium: 313mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6520IU | Vitamin C: 10.6mg | Calcium: 416mg | Iron: 1.4mg
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