How to make it

  • Heat olive oil in dutch oven and cook onion until it begins to soften.
  • Add garlic and saute until onion is translucent and very soft.
  • Add red pepper then spinach, and toss to coat as much as you can, with any liquid in the pan.
  • Cook for about 3-4 minutes, to allow spinach to cook down.
  • Add cream cheese, Gouda and Havarti and cook over low heat, stirring often, until cheeses are melted.
  • Add sour cream, black pepper and hot sauce and stir, again.
  • Serve warm, but dip is also good at room temp.
  • Serve with the crackers mentioned in the intro, pretzel rods, assorted veggies, other crackers or chips, or toasted bread rounds.

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  • elgourmand 6 years ago
    I am absolutely gonzo over spinach dips and this is a gem; copied, pasted and in line for the two days off we're having for Samoan Independence Day. Thanks for the post. RJ
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