This stovetop spinach dip makes the perfect snack or appetizer, whether it’s for entertaining or a night spent at home, and it’s so delicious. Made with cream cheese, Boursin cheese, and sour cream, this hot dip is so creamy and irresistible. Enjoy!
Ingredients
1/4 cup water
1 (142 g) container of baby spinach
1/2 tbsp extra virgin olive oil
6 scallions (white and light-green part) -thinly sliced
1/2 a red bell pepper -diced
1 (227g) container cream cheese
1 (250 ml) container sour cream
1 (150 g) pack of Boursin cheese -shallot and chive
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Serve with sliced baguette, crackers, naan bread, or pita.
Directions
- Put the water in a pan and heat.
- When the water is heated, add the spinach.
- Mix often and cook until the spinach wilts. Don’t overcook.
- Remove from the heat and cool.
- Put the spinach in a cloth and gently squeeze out the excess liquid.
- Roughly chop and set aside.
- Put the extra virgin olive oil in a pot and add in the scallions and pepper. Heat on medium and cook until the peppers are tender.
- Add in the remaining ingredients (except for the spinach) and mix often. Reduce the heat as needed. You don’t want the bottom to burn.
- Mix often until the mixture is smooth.
- Add in the spinach and mix well.
- Serve hot.
- Serve with your favorite baguette, crackers, and/or tortilla chips.
Comments