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Warm Roasted Garlic Spinach Dip with Toasted Crostini

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • 10 oz frozen chopped spinach, thawed and squeezed completely dry (or 1 lb fresh spinach wilted)
  • 1 whole head roasted garlic cloves, mashed into a smooth sweet paste
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise (for rich velvety emulsion)
  • 1 1/2 cups shredded whole-milk mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 tsp red pepper flakes (for subtle warmth)
  • 1/2 tsp kosher salt and freshly cracked black pepper
  • 1 artisan baguette, sliced into 1/2-inch rounds and toasted with olive oil (crostini)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch cast iron skillet or baking dish with olive oil.
  2. Thoroughly squeeze thawed spinach in a clean kitchen towel until completely dry (removing all moisture is the key to preventing watery dip).
  3. In a large mixing bowl, beat softened cream cheese, sour cream, mayonnaise, and mashed roasted garlic paste until smooth and creamy.
  4. Fold in dried spinach, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, red pepper flakes, salt, and black pepper until evenly incorporated.
  5. Transfer spinach mixture into prepared skillet, smoothing the top. Scatter the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese evenly across the top.
  6. Bake at 375°F (190°C) for 15 to 18 minutes until bubbling hot around edges. Broil on high for 2 minutes until cheese is golden-brown and spotted.
  7. Let rest for 5 minutes, then serve piping hot with toasted baguette crostini, pita chips, or crunchy carrot sticks!

NUTRITION INFORMATION:

Calories: 215cal (11%) Carbohydrates: 6g (2%) Protein: 8.5g (17%) Fat: 18g (28%) Saturated Fat: 10.5g (66%) Cholesterol: 48mg (16%) Sodium: 320mg (14%) Potassium: 190mg (5%) Fiber: 1.5g (6%) Sugar: 2g (4%) Vitamin A: 28IU (1%) Vitamin C: 12mg (15%) Calcium: 24mg (2%) Iron: 8mg (44%)

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