Hot Pesto Spinach Dip

Ingredients

 10 oz frozen chopped spinach (1 package), thawed
 8 oz cream cheese, room temperature
 1 cup sour cream
 ½ cup grated parmesan
  cup Armanino Basil Pesto
 1 ½ cups grated part-skim mozzarella, divided
 2 garlic cloves, peeled and minced
 ½ tsp kosher salt
 ¼ tsp black pepper
  tsp red chile flakes
 1 tsp fresh lemon juice
 toasted bread, crackers, or tortilla chips for serving

Directions

1

Preheat the oven to 375°F.

2

Grease a medium casserole dish or deep skillet with cooking spray, oil or a little softened butter.

3

Squeeze any excess water from the spinach and give it a rough chop. Set aside.

4

In a large bowl with a sturdy wooden spoon, combine the cream cheese, sour cream and parmesan until no lumps remain.

5

Stir in the Armanino Pesto, 1 cup of the mozzarella, garlic, salt, pepper, chile flakes, lemon juice, and chopped spinach until well combined.

6

Turn the mixture into the prepared baking dish and top with reserved ½ cup mozzarella.

7

Bake for 20-25 minutes until dip is bubbly and cheese is melted and golden brown. If the cheese needs a little more color, run under the broiler for an additional 2-3 minutes.

8

Serve warm with toasted bread, crackers and/or tortilla chips.

Chef’s Tips

  • Dip can be made and assembled up to 2 days ahead and kept in the refrigerator before baking.
  • This recipe works well in a slow cooker too, for easy hands off prep. Cover and cook on low 2-3 hours (or high 1 hour) until cheese is melted. Check every 30 minutes or so and give it a stir.
  • Mix it up by adding ½ cup chopped marinated artichoke hearts, ½ cup cooked crumbled bacon or a cooked link or two of crumbled Italian sausage.

Ingredients

 10 oz frozen chopped spinach (1 package), thawed
 8 oz cream cheese, room temperature
 1 cup sour cream
 ½ cup grated parmesan
  cup Armanino Basil Pesto
 1 ½ cups grated part-skim mozzarella, divided
 2 garlic cloves, peeled and minced
 ½ tsp kosher salt
 ¼ tsp black pepper
  tsp red chile flakes
 1 tsp fresh lemon juice
 toasted bread, crackers, or tortilla chips for serving

Directions

1

Preheat the oven to 375°F.

2

Grease a medium casserole dish or deep skillet with cooking spray, oil or a little softened butter.

3

Squeeze any excess water from the spinach and give it a rough chop. Set aside.

4

In a large bowl with a sturdy wooden spoon, combine the cream cheese, sour cream and parmesan until no lumps remain.

5

Stir in the Armanino Pesto, 1 cup of the mozzarella, garlic, salt, pepper, chile flakes, lemon juice, and chopped spinach until well combined.

6

Turn the mixture into the prepared baking dish and top with reserved ½ cup mozzarella.

7

Bake for 20-25 minutes until dip is bubbly and cheese is melted and golden brown. If the cheese needs a little more color, run under the broiler for an additional 2-3 minutes.

8

Serve warm with toasted bread, crackers and/or tortilla chips.

Hot Pesto Spinach Dip

Yields8 Servings

Prep Time15 mins

Cook Time30 mins

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