INGREDIENTS
- 6 cups packed baby spinach (about 200 g)
- 1 cup shredded Swiss cheese
- 3 tbsp grated Parmesan cheese
- 125 g cream cheese (half 250 g pkg), softened
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 clove garlic, chopped
- 1⁄4 tsp each salt and pepper
PREPARATION
- In a saucepan of boiling lightly salted water, cook spinach until wilted, about 1 minute.
- Drain the spinach and let it cool slightly.
- Using the back of a spoon, press out and discard excess liquid, and chop the spinach.
- Combine Swiss with Parmesan; set aside.
- In a food processor, pulse the spinach, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side of bowl often, until smooth.
- Stir in all but 3 tbsp of the Swiss mixture.
- Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss mixture.
- (Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
- Bake on a rimmed baking sheet in 350°F (180°C) oven until hot and bubbly, about 30 minutes.
- Broil until top is golden, about 1 minute.
- Let stand for 5 minutes before serving.
NUTRITIONAL INFORMATION, PER 1 TBSP: about 61 cal, 2 g
pro, 6 g total fat (2 g sat. fat), 1 g carb, trace fibre, 10 mg
chol, 86 mg sodium, 45 mg potassium. % RDI: 5% calcium,
2% iron, 9% vit A, 2% vit C, 5% folate.
VARIATION
KALE AND CHEESE DIP
Replace baby spinach with 6 cups
packed baby kale (about 125 g).
