Kicked Up Spinach Dip –Two Ways

Appetizers

Try this delicious, creamy dip at your next party.

  • Total Preparation Time: 1 hr 30 mins

Makes 4 cups (1L)

Rating: 3 Stars
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Ingredients

2 cups 300 g Frozen Spinach, thawed
2 cups 500 mL GAY LEA - Regular Sour Cream
1 1/2 cups 375 mL Horseradish Cheddar, shredded
3/4 cup 175 mL Green Onion, finely chopped
1/2 cup 125 mL Red Pepper, roasted and finely chopped
1/2 cup 125 mL BLACK RIVER - Parmesan, grated
1 tbsp 15 mL Hot Sauce, Louisiana-style
1 tsp 5 mL Dried Dill
1/2 tsp 2 mL Salt
1/2 tsp 1 mL Pepper
1 1 Garlic Clove, minced
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Young and old, we all love to dunk, so when unexpected company drops in, a quick and delicious dip can readily serve as a last-minute snack or appetizer. Start with a tub of sour cream as the base and flavour with ingredients on hand, as in this bacon horseradish dip recipe. Serve with your favourite dippers or use as a zesty gourmet condiment for entrées or side dishes instead of sauce or gravy.

Instructions

  1. Preheat broiler to high. Squeeze spinach completely dry. Place in bowl. Add sour cream, Cheddar cheese, green onion, roasted red pepper, Parmesan cheese, hot sauce, dill, salt, pepper and garlic. Chill for 1 hour to meld flavours. Adjust seasonings to taste. Serve with fresh cut veggie sticks and bread cubes.
  2. For hot cheesy dip, after the dip has melded, transfer to a shallow, oven-proof serving dish. Sprinkle additional shredded Cheddar cheese evenly over top. Broil for 10 minutes or until cheese is lightly browned and dip is heated through. Serve warm with toasted pita wedges, nacho chips and fresh cut vegetables.
  • Dip can be made ahead and stored, tightly covered, in the refrigerator for up to 3 days.
  • For spice lovers, increase hot sauce to taste.

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Ingredients

2 cups 300 g Frozen Spinach, thawed
2 cups 500 mL GAY LEA - Regular Sour Cream
1 1/2 cups 375 mL Horseradish Cheddar, shredded
3/4 cup 175 mL Green Onion, finely chopped
1/2 cup 125 mL Red Pepper, roasted and finely chopped
1/2 cup 125 mL BLACK RIVER - Parmesan, grated
1 tbsp 15 mL Hot Sauce, Louisiana-style
1 tsp 5 mL Dried Dill
1/2 tsp 2 mL Salt
1/2 tsp 1 mL Pepper
1 1 Garlic Clove, minced
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