Need a quick and easy dip for game day? Here’s a really good dip you can throw together, your guests will love it!
My family loves this Baked Spinach Dip. Served warm with plain pita chips, it’s awesome!
The crunchy panko topping gives this dip that extra texture that regular spinach dip is missing.
Not only is this delicious, it’s very easy to make too! You can make it a few hours ahead of time and pop it in the oven just before serving. I don’t recommend saving leftovers, it gets very watery, but I don’t think this will be a problem. It’s so good I doubt you’ll have leftovers.
It’s a pretty heavy dip so you want to use thicker or sturdier items to dip. Pita chips work great as does crostini or slices of crusty baguette. Tortilla and potato chips don’t fare so well, they tend to break while dipping.
Pre-heat oven to 350 degrees
2 (10 oz.) packages frozen chopped spinach – thawed
1 package cream cheese softened and cut into cubes
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1/2 cup shredded parmesan cheese
1 cup sour cream
1/4 cup butter – melted
1/2 cup panko bread crumbs
1. Squeeze out as much water as you can from the thawed spinach.
2. Place all ingredients in a bowl and mix very well.
3. Place spinach mixture in an oven safe baking dish.
4. Sprinkle panko over all.
5. Bake for 20 – 30 minutes, until cheeses have melted and topping is browned.
6. Serve warm with pita chips or whatever you want to dip.
If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.
The recipe calls for Panko which is an Asian style breadcrumbs. If you can’t find Panko you can substitute plain breadcrumbs instead.
You can prep this ahead of time. Store covered in the fridge and pop in the oven before serving, this may add a few minutes to the baking time depending on how cold it is.
If you must store leftover do so in an airtight container, and be sure you use it the next day. The longer it stays in the fridge the more watery it gets.