Warm Spinach Dip

Makes about 3 cups (8 to 10 servings)

• 2 cups cooked chopped spinach (or thawed if frozen), squeezed dry and drained
• 1 cup finely chopped artichoke hearts
• 1 cup sour cream
• ⅓ cup grated Parmesan cheese
• 2 teaspoons minced garlic
• 1 cup grated Monterey Jack cheese
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat the oven to 350°F.

2. In an ovenproof bowl, stir together the spinach, artichokes, sour cream, Parmesan, and garlic. Add the Monterey Jack cheese, salt, and pepper and stir to combine.

3. Transfer the bowl to the oven and bake until the mixture is very hot and bubbly, 10 to 15 minutes.

4. Carefully remove from the oven and serve hot.

Chef’s Note

Have you ever noticed how much spinach shrinks when it’s cooked? That’s because spinach leaves contain a lot of water, which runs out of the spinach as it cooks, causing the leaves to shrink. Some of that water evaporates, but it is important to drain the rest from the spinach before using, or else your dip will be runny and wet. Press the cooked spinach into a mesh strainer to help squeeze out the extra water.

Serving Suggestion

This dip could also be served in a small, round pumpernickel, rye, or sourdough loaf as a “bowl.” To prepare the bread, cut a circle from the top of the loaf. Pull out the bread from the center of the loaf to make room for the dip. Pour the hot dip into the bread bowl, replace the “lid,” and serve with the extra bread.