This Spinach and Sun-Dried Tomato Dip is inspired by an appetizer we recently had at the La Fonda in Santa Fe. We had company from out of state here, so we took a day trip to Santa Fe. Yes, we did the touristy stuff at the Plaza, but it was lovely. The Christmas lights and decorations were up. After a long day of art galleries and shopping, we stopped in to La Fonda’s La Fiesta Lounge and had a drink and some delicious appetizers. Everybody’s favorite was the Spinach and Sun-Dried Tomato Dip. So, here is my version of it, perfect for a New Year’s Party.
This is what you will need. A package of fresh spinach, a jar of sun-dried tomatoes in oil, garlic, asiago cheese, cream cheese, lemon juice and a dash of nutmeg.
This only takes about 30 minutes to make start to finish. La Fonda serves their’s with little garlic toasts. I used some bagel chips. Since it is mainly made out of spinach, I think it is one of the healthier dips to have in your back pocket for the holidays and parties – can you say Super Bowl. Don’t forget the squeeze of lemon juice. It really makes a difference.
If your Asiago cheese is not pre-shredded, break it up first in the processor by pulsing it a few times. Then add your spinach and garlic. I did half the spinach first with the cheese. Then added the rest of the spinach, pulsed it until it was almost like a pesto. Add the tomatoes and pulse again. Don’t over process it. You don’t want a puree, it should look like a pesto.
Dump the mixture out of the food processor into a non-stick skillet. Bring it to a low simmer until the garlic no longer tastes raw. It should take about 10 minutes. Then add in the nutmeg and cream cheese. Stir to combine. Add in a squeeze of fresh lemon juice. Don’t leave out the lemon, it rounds out the taste.
Spinach and Sun Dried Tomato Dip
Serve this healthy dip warm with garlic toasts, pita or bagel chips.
- 1 10 oz package fresh baby spinach
- 1/3-1/2 cup Asiago cheese shredded
- 1 1/2 tbsp fresh garlic or about 3 cloves roughly chopped
- 1 6.7 oz jar sun-dried tomatoes in olive oil
- 3 tbsp cream cheese
- dash nutmeg
- 1 tsp fresh lemon juice or to taste
In the large bowl of a food processor, pulse together 1/2 of the spinach, Asiago cheese and garlic. Scrape bowl and add the rest of the spinach. Pulse a few more times.
Add the sun-dried tomatoes with some of their oil and pulse again a few more times until mixture is the consistency of a rough pesto.
Pour mixture into a medium size non-stick skillet and bring to a simmer. Cook about 10 minutes or until the garlic no longer tastes raw.
Add cream cheese and nutmeg. Stir to melt the cream cheese and combine. Cook another 5 minutes or so until cream cheese is completely incorporated.
Add a squeeze of lemon juice. Stir and serve warm with toasts, crisp pita or bagel chips.