Three Cheese Spinach Dip
Summertime is dip time, right? All those backyard bbq’s, picnics and impromptu get-togethers just sort of scream out for something to dunk chips, crackers or veggies into. So in that spirit let me introduce you to this absolutely delicious, easy-to make warm spinach dip that boasts, not one, not two, but three different cheeses! Let the dipping begin!!
I love, love, love a good spinach dip and I’ve actually already got two other versions on the site, this Hot Cheesy Spinach Dip and this Spinach, Artichoke and Cheddar one. Both are terrific and you should definitely check them out. So why am I posting yet another spinach dip recipe?!!
Well…this one, unlike the other two, has cream cheese, feta cheese and Parmesan, so there’s that…
And this one conveniently uses frozen spinach (the other two use fresh) which you can always keep on hand…
Plus out of the three, this one is probably the easiest to whip up…
But honestly, the main reason is that I just made this one, we’re loving it and I want you to share that love!!
And hopefully that’s enough!❤️❤️❤️
Three Cheese Spinach Dip
Makes at least 6 servings
Prep Time: 15 minutes
Ingredients
One 16-ounce package of chopped spinach, thawed
3 tablespoons unsalted butter
3 garlic cloves, minced
6 scallions, thinly sliced
Kosher salt and black pepper
8 ounces cream cheese (the brick kind), room temp and cut into cubes
2 tablespoons water
Handful fresh parsley, finely chopped
¼ cup freshly grated Parmesan
4 ounces crumbled feta
The Recipe
1. Standing over the sink, scoop up little handfuls of the thawed spinach and squeeze out as much liquid as possible. Place into a little bowl and set aside.
2. In a medium saucepan over medium heat, melt the butter. Add the garlic and scallions and cook for a couple of minutes, stirring often, until they are softened but now browned. Add in the spinach and a generous pinch of salt and pepper and stir constantly for 1 minute.
3. Add in the cream cheese and the water and lower the heat to medium-low, stirring constantly, until the cream cheese is all melted. Remove from the heat and stir in the parsley and the Parmesan. Then gently stir in the feta. Taste and season with more salt and pepper if needed. Also, if the dip seems too thick, add a little bit more hot water to thin it out.
4. Serve warm with pita chips, crackers, veggies etc.
5. Leftovers can be stored in an airtight container for a few days and reheated in the microwave or in a saucepan over a low flame.
Enjoy!
Note: Recipe adapted from Cook This Book by Molly Baz. I increased the amount of spinach, decreased the garlic and minced it inside of slicing it and subbed in parsley for the dill.
