Triple Threat Spinach Dip

Most people who enjoy cooking have a "go-to" recipe when ever they have a potluck or get together. Spinach dip is one of mine. I am always trying to tweak it just a bit to keep it fresh. I usually bake it but most recently I did things a little different and it was great as a cold dip too. This recipe first started when I was in college. A couple of friends and I were broke and hungry. We each had one or two ingredients. We ended up using string cheese and eating it on wheat crackers because that was all we had at the time. It has since evolved into what it is today.

Spinach Dip

 1 1/2 C Fresh spinach or one 10-12oz package of frozen, thawed and drained

    1/2 C Sour Cream

    1/2 C Mayonnaise

       1 C Peppers of choice, diced

    1/2 C Onion, diced

    2-3 Cloves of garlic or 1 T garlic powder

         Salt and pepper to taste

       1 pkg of shredded Italian cheese (about 2 C) 1C for filling, 1C for topping

Method #1: Chop up all the veggies and spinach then fold everything together and sprinkle with 1 C of cheese on top. Bake at 400 degrees for about 20 minutes or until cheese is melted in an oven safe dish.

Method #2: Chop veggies and spinach into pieces then put all ingredients food processor/ blender. Chill until you are ready to serve.

Method #3: Chop veggies and spinach into pieces then put all ingredients food processor/ blender (except 1 C of spinach). Pour dip into oven safe dish then sprinkle remaining cheese on top and bake at 400 degrees for about 20 minutes or until cheese is melted.

 With any of these methods serve with bread (toasted or fresh), crackers or veggies.This has always been a winner for me. Try it out and tell me what you think.



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