Hot Spinach Dip

Name: Hot Spinach Dip
Ingredients: 10 ounces, weight Frozen Spinach (1 Box), Thawed And Squeezed Dry; 1/2 whole Onions, Chopped; 1 clove Garlic, Minced; 3 Tablespoons Butter; 3 Tablespoons Olive Oil; 2 cups Fresh Baby Spinach (Optional); 1 envelope (1.5 Oz.) Vegetable Soup Dry Mix; 1/2 cups Mayonnaise; 1/4 cups Sour Cream; 2 Tablespoons Cream Cheese, Softened; 1 teaspoon Dijon Style Mustard; 1/4 cups Parmesan Cheese, Grated; 1/4 cups Cheddar Cheese, Grated; 1/4 cups Gorgonzola Cheese; 2 whole Sourdough Round Of Bread (or Similar)

15 ingredients

24 steps

Ingredients

10 ounces, weight Frozen Spinach (1 Box), Thawed And Squeezed Dry
1/2 whole Onions, Chopped
1 clove Garlic, Minced
3 Tablespoons Butter
3 Tablespoons Olive Oil
2 cups Fresh Baby Spinach (Optional)
1 envelope (1.5 Oz.) Vegetable Soup Dry Mix
1/2 cups Mayonnaise
1/4 cups Sour Cream
2 Tablespoons Cream Cheese, Softened
1 teaspoon Dijon Style Mustard
1/4 cups Parmesan Cheese, Grated
1/4 cups Cheddar Cheese, Grated
1/4 cups Gorgonzola Cheese
2 whole Sourdough Round Of Bread (or Similar)

Directions

1

Follow directions to unfreeze the frozen spinach and make sure its squeezed dry.
2

In a saute pan, place the butter and olive oil on medium heat.
3

Add the onions and cook for a bit until slightly soft.
4

Add the garlic and cook a bit more, then add the drained frozen spinach as well as the fresh spinach (if using).
5

Mix and cook for about 5 minutes or so, then mix in the dry vegetable mix.
6

Stir and cook for another 2-3 minutes.
7

Remove from heat and place in a bowl to cool down.
8

When spinach mixture is cooled, mix in the rest of the ingredients (mayo, sour cream, mustard and the cheeses).
9

Stir until everything is incorporated.
10

At this point, you can store it in the refrigerator for up to 2 days before using.
11

If you are preparing it the same day, then turn the oven to 350 degrees.
12

Take the bread and form a bowl by cutting the top off and scooping/hollowing out the inside, reserving the scooped out bread and setting it aside.
13

Spread a bit of butter inside and then scoop the spinach mixture inside, spreading in and around the bread bowl.
14

Spread a bit of Parmesan cheese on top.
15

Cover the bread bowl in aluminum foil, place in a baking sheet pan and into the oven it goes for about 20 minutes.
16

At about the 15-minute mark, uncover and cook for another 5 minutes until the cheese is melted.
17

Take it out of the oven, and let sit for about 5-10 minutes.
18

Turn your oven to broil (medium setting).
19

During this time, take the scooped pieces of bread and break them up into bite-sized pieces.
20

The same for the additional bread break it up into rustic pieces with your hands.
21

Spread on a baking sheet, drizzle with a bit of olive oil and place into the oven to toast up, about 2 minutes or so.
22

You need to keep an eye on it so your broiler does not burn the bread.
23

Take it out and arrange the bread bowl dip in a serving plater, with the toasted pieces of bread around it.
24

Served and bask in the praises.