We love dips that can be made in advance, refridgerated and served at room temperature. Who knew a little bit of tabasco, garlic powder and cheddar and cream cheese would be all you need to make a great spinach dip? So delicious and again, easy to make. Serve with some pita chips and baby carrots and its gone.
Adapted from Ken Oringer via Food and Wine
- 1/2 tablespoon extra-virgin olive oil
- Sprinkling of garlic powder
- One 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- 8 ounces cream cheese
- 1/4 cup shredded cheddar cheese
- Tabasco
- Pita Chips, for serving
In a large skillet, heat the olive oil until shimmering. Add garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the pita chips.
