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espinaca dip recipe
- Total Time: 75 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This espinaca dip recipe blends creamy indulgence with a subtle smoky heat, making it an irresistible, family-friendly, and budget-conscious dip perfect for weeknights, game days, or casual get-togethers.
Ingredients
Scale
- 500 g (1 lb) fresh spinach, tough stems removed
- 30 g (2 tablespoons) unsalted butter
- 80 g (1 small) yellow onion, finely diced
- 3 cloves garlic, minced
- 225 g (8 oz) full-fat cream cheese, softened
- 120 ml (0.5 cup) whole milk
- 120 g (0.5 cup) sour cream
- 240 g (2 cups) shredded Monterey Jack and white cheddar cheese blend
- 15 g (1 tablespoon) cornstarch
- 30 ml (2 tablespoons) cold water
- 5 g (1 teaspoon) fine sea salt
- 2.5 g (0.5 teaspoon) black pepper, freshly ground
- 2 medium poblano peppers
- 30 ml (2 tablespoons) extra virgin olive oil, plus more for roasting
- 2 cloves garlic, peeled (for swirl)
- 5 g (1 teaspoon) sweet smoked paprika, plus extra for garnish
- 2.5 g (0.5 teaspoon) ground cumin
- 15 ml (1 tablespoon) fresh lime juice
- 15 g (0.25 cup) fresh cilantro, finely chopped, for garnish
Instructions
- Roast Poblano Peppers: Preheat oven to 200 degrees C (400 degrees F). Lightly coat poblano peppers with olive oil and place on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are blistered and charred. Transfer to a bowl, cover tightly with plastic film, and let steam for 10 minutes. Once cool enough, peel, deseed, and finely chop.
- Prepare the Spinach: While peppers cool, heat a large skillet over medium-high heat. Add fresh spinach in batches and cook until wilted, about 2-3 minutes. Transfer to a colander, cool slightly, then squeeze out excess liquid. Roughly chop and set aside.
- Blend Smoked Poblano Swirl: In a blender or food processor, combine chopped roasted poblano peppers, 30 ml (2 tablespoons) extra virgin olive oil, 2 peeled garlic cloves, 5 g (1 teaspoon) smoked paprika, ground cumin, and fresh lime juice. Blend until very smooth. If too thick, add a teaspoon or two of water. Set aside, reserving 1 tablespoon of the mixture’s oil for garnish.
- Saute Aromatics: In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Create Creamy Base: Whisk together cornstarch and cold water in a small bowl to create a slurry. Add softened cream cheese to the skillet with onions and garlic, stirring until melted and smooth. Gradually whisk in whole milk and sour cream until well combined. Stir in shredded cheese blend until completely melted. Add the cornstarch slurry and stir constantly for 1-2 minutes until the dip thickens slightly.
- Finish Espinaca Dip Base: Remove skillet from heat. Fold in chopped, squeezed spinach, salt, and black pepper. Taste and adjust seasoning as needed.
- Swirl and Bake: Transfer espinaca dip to an attractive, shallow 20 cm (8-inch) oven-safe serving dish, or leave it in the oven-safe skillet. Spoon generous dollops of the Smoked Poblano Swirl mixture evenly over the surface. Use a knife or skewer to gently swirl the poblano mixture into the dip. Bake for 20-25 minutes, or until hot, bubbly, and edges are slightly golden. Remove from oven and let rest for 5 minutes.
- Garnish and Serve: Drizzle the reserved 1 tablespoon of poblano mixture oil over the top. Sprinkle generously with fresh chopped cilantro and a light dusting of extra smoked paprika. Serve immediately with tortilla chips or crusty bread.
Notes
To lighten up this dip, use low-fat cream cheese and sour cream. For a dairy-free option, use plant-based cheese alternatives. If your dip seems too thick after adding the cheese, stir in an extra splash of milk. For storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 280 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg