A few years ago, at the request of a client, I updated the standard Spinach Dip recipe that I had been making for her events. While she loved several of the other dips I’d made over the years her family preferred the Spinach Dip. I suggested I try roasted garlic in place of raw. It was a great success and for them I frequently double the garlic by using two heads, maybe start with one and adjust up as you see it’s well liked!
category: Appetizers, Hors d’oeuvres, Dips Author: Chef Jim
• 8 ozs. cream cheese — room temp
• 1 cup sour cream
• ½ cup Miracle Whip® — *see note
• 1 small onion — grated
• 1 head garlic
• 1 pinch dried dill
• ½ tspn kosher salt — to taste
• 10 ozs frozen spinach — defrosted squeezed dry as possible
• ¼ tspn ground chipotle
1 Preheat oven to 400º slice of the top 1/3 of garlic head exposing the tops of all the cloves, sprinkle with kosher salt and drizzle with olive oil, wrap in a piece of aluminum foil, place in oven and roast until lightly browned and the cloves are soft about 40 minutes.Cool to room temperature. When cool enough to handle squeeze the head of garlic to loosen the now roasted and softened heads of garlic into a small bowl.
2 Saute onion in small amount of oil and cool.
3 Combine sour cream, cream cheese, Miracle Whip in food processor process until lightly blended. Add spinach, dill, onion. garlic and blend till smooth. Chill several hours.
Notes: I know most people aren’t MW fans, but I implore you to try it in this recipe as it really works very well, it’s smoother and sweeter than traditional Mayo!
Eat Well…Be Well!