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Prepare Spinach Dip

Prepare Spinach Dip

Prepare Spinach Dip

This party favorite is quick to fix. If you want to be really fancy, serve it in a hollowed-out round of sourdough bread and use the extra bread for dipping. Makes 1 1/2 cups.

  • To lighten this dish, you can also use a reduced-fat cream cheese. Nonfat cream cheese isn't recommended.
  • If you're tired of the same old spinach dip, you can try substituting 4 slices of crisp-cooked, drained and crumbled bacon for the red pepper.
  1. Melt butter or margarine in a medium-sized saucepan over medium heat.
  2. Add onion and garlic and cook until onion is tender, stirring occasionally.
  3. Add cream cheese, milk and cook, stirring, until smooth.
  4. Stir in the spinach, lemon zest, lemon juice, Worcestershire sauce and if using, the hot pepper sauce. Heat through.
  5. Stir in half of the red bell pepper.
  6. Transfer to a serving bowl, sprinkle with remaining bell pepper and serve with vegetable dippers.
  • 1 c. minced red bell pepper
  • 1 clove garlic, minced
  • 1 tsp. Worcestershire sauce, or to taste
  • 10-oz. box frozen spinach, thawed and squeezed dry
  • 2 tbs. butter or margarine
  • 2 tbs. chopped onion or green onions
  • 2 tbs. milk
  • 24 oz. soft cream cheese (two 12-oz. containers)
  • few drops hot-pepper sauce
  • zest and juice of 1 lemon

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