Description
This creamy spinach and sun-dried tomato dip is perfect for your next gathering, served warm with fresh basil on top.
Ingredients
Scale
- 1 10-inch cast-iron skillet nonstick cooking spray
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup julienned sun-dried tomatoes packed in oil, drained
- 2 teaspoons sun-dried tomato oil from the jar
- 1 cup sour cream
- 3 ounces frozen spinach (half of a 6-ounce package)
- 6 tablespoons grated parmesan, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Fresh basil for garnish, optional
Instructions
- Spray the bottom and sides of a 10-inch cast-iron skillet with cooking spray, and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sun-dried tomatoes, sun-dried tomato oil, sour cream, frozen spinach, 4 tablespoons of the parmesan cheese, 1/2 cup of the mozzarella cheese, Italian seasoning, garlic powder, salt, and pepper. Mix on low speed until combined, about 30 seconds.
- Spread the mixture into the prepared cast-iron skillet. Sprinkle the remaining 2 tablespoons parmesan cheese and 1 cup mozzarella cheese evenly over the top. Bake, uncovered, until the cheese looks melty, 20 to 23 minutes. If desired, broil on high until browned in spots, about 1 minute, keeping a close eye on the dip so it doesn’t burn.
- Serve the dip warm, garnished with basil, if desired. Refrigerate leftover dip in an airtight container for up to 3 days. Reheat leftovers in the microwave in 20-second increments until warmed through. This dip does not freeze well.
Notes
- This dish is best enjoyed fresh out of the oven but can be stored for a few days in the fridge.
- Make sure to keep an eye on the dip while broiling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg