Robins Favorite Easy Stovetop Spinach Dip Recipe
Ingredients
- Family sz bag frozen chopped spinach
- Drizzle EVOO
- About 2 T butter or margarine
- 1/2 small white onion, chopped
- 3 T chopped garlic
- 1 T worcestershire
- 1 dash red pepper flakes
- seasoned salt
- garlic pepper
- juice of a lemon wedge
- 2 T dry ranch
- 8 oz cream cheese (softened)
- 1/2 to 1 c sour cream (I don’t measure, maybe more )
- 1/4 to 1/2 c Dukes real mayo (same as above. Just use a little less mayo. Both to consistency. Hellmans, miracle whip, etc won’t taste right. Buy a small jar of Dukes if it’s not your regular)
- 1/4 - 1/2 c parmesan
- 1c Italian shredded
- 1c colby/moneterrey jack
- 1/4 c chopped red tomatoes (optional)
Instructions
- In large, nonstick skillet, drizzle EVOO and add pad of margarine or butter
- When melted together, add spinach
- As spinach begins to cook and is no longer frozen, add all ingredients from onion through the dry ranch.
- Stir and cook togher until onion/red pepper is soft
- Turn heat off and stir in cheeses, when melted, remove from heat and stir in sour cream and mayo
- Turn into glass serving dish, and top with chopped tomatoes
- Serve with tortilla chips, pita chips, triscuit, etc. Also good cold, but, better warm
- *** ADDITIONAL USES: This makes a pretty large amount to use only for dip…especially if your party is small! LOL I have taken the leftovers and used to stuff chicken breasts, burgers, or, spread on tortillas to make appetizer pinwheels, or, baked in crescent rolls for appetizers***
