Both my husband and I enjoy warm, melted cheese in all varieties.  From the stretchy nature of mozzarella to the lush creaminess to brie to the delightful silkiness of a gruyére fondue, we adore cheese in its molten form.

Last week I knew I had a small log of goat cheese hanging out in our refrigerator.  While it would have been a great topping for salad or a filling for a wrap, it seemed to be begging me to find a way to use it in a warm cheese creation.  So, with the goat cheese’s request falling on a Tapas Monday, who was I to deny it that opportunity?

With a few freshly picked pieces of produce at my disposal, deciding what to do with the goat cheese was quite simple- make a dip.  This dip can be made in small ramekins and served individually or in a larger dish and shared.  I served it with both toasted flatbread chips and crostini.  I would think it also would be tasty served with crackers or tortilla chips.  The method for delivering this dip from bowl to mouth is completely up to the cook.

For me, the most important aspect of serving this dip is that it should be eaten almost immediately when it is removed from the oven.  The warmer the cheese, the better this dip is.

Spinach & Goat Cheese Dip

1 tsp. olive oil

1/3 lb. fresh spinach, chopped

4 oz. goat cheese

1/4 cup cream cheese

1 garlic clove, minced

1 tomato, seeded and diced

salt & pepper

parmesan cheese, shredded

Preheat oven to 350.  Place a large nonstick pan over medium heat.    Coat bottom of pan with olive oil, and add spinach.  Sauté for 5 minutes, or until spinach is wilted.  Remove from heat.

In a large bowl combine goat and cream cheeses, stirring until well blended.  Add spinach, garlic, and tomato.  Season with salt and pepper to taste.  Transfer to desired baking dish (2 6-ounce ramekins or 1 small baking dish).  Sprinkle with parmesan cheese.

Bake for 20 minutes or until bubbly and golden brown on top.