Hot, Creamy Spinach and Goat Cheese Dip
Two gorgeous bunches of spinach that were getting less gorgeous + Super Bowl gathering at our house = this Hot, Creamy Spinach and Goat Cheese Dip. Served with crackers and carrots and tortillas it was gone, gone, gone in a flash. Luckily it was followed by Meyer Lemon Pork Carnita Tacos.
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
2 pounds fresh spinach, trimmed, and coarsely chopped
1/3 cup milk
1 (8-ounce) block cream cheese, regular or low fat, at room temperature
½ cup crumbled goat cheese
1/3 cup shredded Parmesan cheese
½ teaspoon Worcestershire sauce
Sriracha or other hot sauce to taste
Kosher or coarse salt and freshly ground pepper to taste
Crackers, slices of baguette, or vegetables for serving
- Preheat the oven to 425°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. Transfer it to a strainer or colander and press it to extract any remaining liquid.
- Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
- Transfer it to a three or four cup baking dish and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.