My close friend Judy Smith, from Pablo Montana has so graciously blessed us with her Hot Spinach Dip recipe. Judy is always baking up new dips and I haven’t tried one yet that I haven’t liked. This one is no different. You might want to make two because this one is really, really yummy. Enjoy!
Hot Spinach Cheese Dip 10 oz package of spinach, coarsely chopped and cooked
8oz block cream cheese, softened
8oz block Neufchatel cheese, softened
½ cup sun-dried tomatoes with oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
salt and pepper to taste
1 cup shredded Italian cheese, divided
Directions: Preheat oven to 400 degrees.
Place all ingredients, except for ½ cup of cheese in bowl of food processor. Pulse to combine.
Spread cheese mixture in baking dish.
Sprinkle the top with remaining cheese.
Bake until golden brown and bubbly, about 20-25 min.
Serve with rice crackers, tortilla chips or toasted slices of Gluten Free Mama’s Sesame French bread.