This cheesy baked spinach dip is going to the show stopper at your next party. One bite and your guests will end up devouring the rest.
Affiliate link: Do you love our goldware? You can find these gold stainless steel spoons at Target!
In my family, the host of a party can rely on a potluck of appetizers provided by everyone in attendance. From dips to pigs in blankets and shrimp cocktails to alcoholic cocktails, my family brings out the best appetizers for our parties. Some of my favorite appetizers include a seven layer dip, buffalo wonton cups, and egg rolls. One of my aunts makes a fantastic chilled spinach dip that’s to die for. However, it wasn’t until college that I had a warm spinach-artichoke dip. Fo’ realz.
Fatima made this cheesy baked spinach dip from Peas and Crayons last fall for my sister-in-law’s birthday. Since then, we’ve made this dip a way too many times for our friends and family. It ended up snowing again this weekend, and we were in need of a cozy snack. So we made it again! If we make this dip one more time, we are going to turn into spin dip.
Things we did differently:
- We did not use shrimp and tried shredded chicken
- We did not add salt
The original recipe from Peas and Crayons uses shrimp. We opted out of shrimp and have not made it with shrimp, yet. So if you’re looking to leave out the shrimp, it’s just as delicious. One time, we had enough extra dip we made a spinach dip bread! We grilled and shredded chicken, mixed it around in the remaining dip, toasted bread, topped the bread with the dip, added extra cheese on top, and baked it. In all honesty, you could eat this on anything or just with a spoon. However, our favorite things to dip in this were toasted slices of a french baguette.
We didn’t add salt after the first time we made this dip. Havarti cheese and cheeses all around, are quite salty on their own. For our salt-sensitive tongues, the cheeses we used added enough salt. Before you bake the dip, try it and if you think it needs salt, add it.
This cheesy baked spinach dip is soon going to be a classic recipe. We’ll keep this up our sleeves for the foreseeable future, so we apologize in the event our friends and family get sick of us making it. But, I don’t think that will happen.