Ingredients
Scale
- 2 heads of garlic
- 1 tablespoon olive oil
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Toasted bread, crackers, or vegetables for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off each head of garlic, exposing the cloves.
- Place the garlic heads on a sheet of aluminum foil and drizzle with olive oil.
- Wrap the foil tightly around the garlic.
- Roast for 40-45 minutes until the cloves are soft.
- Let the garlic cool slightly, then squeeze the cloves into a mixing bowl.
- Add cream cheese and sour cream; mash and mix until smooth.
- Stir in Parmesan cheese, salt, pepper, and red pepper flakes.
- Add the chopped spinach; mix until evenly distributed.
Notes
- Make it ahead: The dip can be made up to 24 hours in advance; store in an airtight container in the fridge.
- Add more flavor: Consider adding artichoke hearts, sun-dried tomatoes, or bacon.
- Spice it up: Adjust the red pepper flakes or add hot sauce for heat.
- Use fresh spinach: Blanch fresh spinach in boiling water for a minute before squeezing dry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg