any additional saltpepper, and/or garlic your heart desires
TASTY TOPPINGS + EXTRAS - choose your favorites
chopped tomato
diced red onion
chopped green onion
crumbled feta or extra grated parmesan cheese
Instructions
First defrost your spinach. You can use boiling water, the microwave, or leave it overnight in the fridge to thaw. For the frozen chopped spinach, you'll want to squeeze it dry with a handful of paper towels to remove the water from the spinach. For the creamed spinach, simply defrost or heat until bubbly.
Chop your veggies, mince your garlic, and grate/measure your cheeses. Mix it all together and bake at 350F for 20 minutes or until hot and bubbly!
You can add the red onion and tomato topping before baking for a hot topping or add afterwards for a refreshing crunch (I keep mine raw!) It makes a gorgeous garnish plus adds texture and added antioxidants. Um.. heck yes!
All that's left to do is grab some crunchy tortilla chips and a plate full of veggies and dig in!
This dip can be made ahead and will keep in the fridge for 4 days or in the freezer for several months. Reheat in the oven, toaster oven, or microwave and you're good to go! <3
Notes
Have a few spare minutes? Sauté 1 cup of chopped white or yellow onion in a teeny bit of olive or avocado oil, adding the minced garlic from the recipe above towards the end. They're totally scrumptious in this dip!Have fresh spinach handy? Add it in, yo! I've made this dip with a combo of fresh and frozen spinach before as well as fresh and creamed spinach. Grab what you have handy and get ready to faceplant!Serve with an assortment of fresh veggies, fluffy pita bread, and tortilla chipsRecipe yields 5 cups of dip.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and any extras added. Enjoy!