Panko-Crusted Spinach Dip Recipe

Panko-Crusted Spinach Dip

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Ingredients

3 16oz bags frozen spinach
2 8oz boxes cream cheese
½ cup sour cream
½ cup mayonnaise
2/3 cup grated Parmesan
1 tsp crushed red pepper flakes
1 tsp garlic powder
½ tsp salt

For the topping:

½ cup panko
½ tsp salt
¼ tsp crushed red pepper flakes
¼ cup Parmesan
2 tbsp olive oil

How to make Panko-Crusted Spinach Dip


Panko-Crusted Spinach Dip
Makes about 10-15 servings

If you’ve done your grocery shopping a day or two in advance, leave the spinach out of the freezer (either in the fridge or on the counter) to defrost. When ready to use, remove spinach from the bag and place in a bed of paper towels (one or two). Fold the spinach in the paper towels to form a bundle and squeeze until all the water has been released. Unwrap, discard towel, and add greens to bowl.

Alternatively, if you are making the dip immediately upon returning from the grocery store, empty the spinach into a casserole pot or Dutch oven over medium heat. Replace lid and allow the spinach to defrost, stirring occasionally. Once almost all the frozen chunks have broken down, remove lid and let the moisture begin to evaporate. When this process is finished, use paper towel method above to make sure the spinach has no excess moisture.

In a medium bowl, combine the spinach, sour cream, mayonnaise, Parmesan, red pepper flakes, garlic powder, and salt. Place cream cheese in the microwave for 1-2 minutes until soft enough to easily stir into the mixture. Add cheese and stir until all ingredients are fully incorporated. Place in an oven-proof baking or casserole dish.

TIP: dip can be made up until this point 1-2 days prior to serving. Seal with plastic wrap and keep refrigerated.

Preheat the over to 350°F.
Bake spinach dip for 20-25 minutes, until the top has begun to firm up and harden. Meanwhile, in a small bowl, whisk together the ingredients for the topping, making sure the olive oil is well distributed. Remove the dip from the oven, and sprinkle the topping evenly over the top. Increase the temperature to 400°F, and return dip to oven for ten minutes. The topping should be nice and golden brown.

Serve immediately with tortilla chips for dipping.

Great for parties!


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