Really craving a bowl of espinaca, but want to be healthier? This spinach & goat cheese dip is the perfect choice.
Spinach & Goat Cheese Dip
- 1 teaspoon olive oil
- 6 ounces fresh spinach chopped
- 4 ounces goat cheese
- 1/4 cup cream cheese
- 1 garlic clove minced
- 1 to mato seeded and diced
- Salt & pepper
- Parmesan cheese shredded
Preheat oven to 350°F.
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 greased 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.
Full disclosure: this recipe is not as healthy as Monday’s recipe for Spinach & Goat Cheese Mini Tarts. However, if you use it in place of queso, it definitely is a healthier style of dip. Serve it with a few homemade pita chips and a bunch of veggies, and you’re on your way to a better for you appetizer.
From the wayback time machine:
To learn more about this recipe, first published in September 2011, keep reading.
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 kinda splurge-y, kinda healthy, totally yummy dip is.
This dip is a fine option between totally healthy and totally indulgent. If you’re looking for a spinach appetizer that leans a bit more healthy, make a batch of these Spinach & Goat Cheese Mini Tarts.