HOT SPINACH LEEK AND CHEESE DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Hot Spinach Leek and Cheese Dip image

An original and its really good! Creamy and delicious! A huge hit at our fall Harvest Fest this year!

Provided by WonderMima

Categories     Spreads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chopped fresh spinach (or frozen, squeezed)
1 leek
2 cloves garlic
1 teaspoon red pepper flakes
1/2 cup ricotta cheese
8 ounces cream cheese
3/4 cup sour cream
8 ounces monterey jack cheese
1 teaspoon oil
1 sourdough bread (bowl)

Steps:

  • Saute the leek in oil.
  • shred monterey jack and mix all ingredients together and put in bread bowl.
  • heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
  • slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
  • you can use a small casserole dish if you don't want to use the bread bowl.

Nutrition Facts : Calories 562.3, Fat 29.1, SaturatedFat 16.8, Cholesterol 75.3, Sodium 862.3, Carbohydrate 54.4, Fiber 3.3, Sugar 1, Protein 20.8

There are no comments yet!