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Spinach and Sun Dried Tomato Dip

Spinach and Sun Dried Tomato Dip

Serve this healthy dip warm with garlic toasts, pita or bagel chips. 

Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 cups
Author Jeanne Rogers - Flo's Kitchen Blog

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. Add a squeeze of lemon juice. Stir and serve warm with toasts, crisp pita or bagel chips.