I heart social media.
For at least 5 years now I have been on a quest to find a nice, hot, gooey, cheesy spinach dip recipe. As it turns out it is surprisingly difficult to find a dip that is cheesy enough without being too spinachy. After my last attempt turned out terribly wrong, I blogged and twittered about the failure. I asked for anyone to please pass along their delicious recipe to me.
My pleas were answered.
I wish I had taken a pretty photo of the dip before we inhaled it. As it was, I gave myself a blistering burn on the roof of my mouth I was in such a hurry to try it fresh out of the oven. Totally worth it, by the way. So delicious.
Props to Megan, twitter pal extraordinaire, for passing along the recipe.
Garlicky Spinach Dip With Hearts of Palm (Cooking Light)
- 1 1/4 cups shredded part-skim mozzarella cheese
- 1/2 cup grated asiago cheese, divided
- 1/2 cup nonfat sour cream
- 1 tablespoon minced fresh garlic
- 14 ounces can hearts of palm, drained and chopped
- 10 ounces package frozen chopped spinach, thawed, drained, and squeezed dry
- 8 ounces block fat free cream cheese, softened
- 6 1/2 ounces tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
- Preheat oven to 350°.
- To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.
This awesome recipe can also be found on RecipeZaar. And I'm still open to trying more, so feel free to pass along your yummy recipes to me.