hot tuscan spinach dip
Get that Super Bowl party kicking with a buttload of gooey cheese.
Ingredients
- 1 loaf baguette, sourdough, or ciabatta, sliced
- 8 oz plain cream cheese, softened
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup sun dried tomatoes, drained
- 10 oz frozen spinach, thawed
- 3 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 2 cups low moisture mozzarella cheese, shredded
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9 x 9 inch baking dish.
- In the bowl of a stand mixer, whip together the cream cheese and yogurt until smooth and combined. With a spatula, fold in the sun dried tomatoes, spinach, garlic, oregano, and half of each cheese.
- Spread the cream cheese mixture into the prepared baking dish. Sprinkle the remaining cheese on top. Bake 20-25 minutes until golden in spots and bubbly.
- Heat broiler to high. Brush both sides of the bread slices with olive oil. Toast 1-2 minutes per side until desired crispness is achieved. Serve with the hot dip.
Notes
*To make ahead: Assemble the dip through step 3 but do not bake. Cover and refrigerate up to 3 days in advance. When ready, bake as directed. You may need an extra couple minutes in the oven if baking the dip straight from the fridge.