| Servings |
party
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Ingredients
- 1/2 cup Sour Cream
- 8 oz Cream Cheese softened
- 10 oz Spinach thawed, rinsed, and drained
- 1 cup Monterrey Jack Cheese shredded
- 1 cup Parmesan Cheese shredded
- 1 tablespoon Onion dried minced
- 1 tablespoon Garlic minced
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
- 1 pinch Red Pepper Flakes to taste
- French Bread for dipping
- Bacon Bits optional, for additional flavor
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, blend together Shamrock Farms Sour Cream and cream cheese until thick and smooth.
- Add spinach, Monterey jack cheese, Parmesan cheese, dried chopped onion, garlic, salt, black pepper, and red pepper flakes to bowl, then stir until thoroughly combined.
- Transfer spinach dip to a small baking dish and smooth it out to an even layer.
- Bake spinach dip for 10 minutes or until hot and cheese is melted.
- Serve spinach dip immediately with cut french bread for dipping.
Recipe Notes
To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to four days. When ready to serve, follow the regular recipe instructions for baking the dip.
To freeze this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the freezer for one to three months. Before baking, let dip thaw in the refrigerator overnight. When ready to serve, follow the regular recipe instructions for baking the dip.
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