Cheesy Spinach Dip
Author: Nicole
Ingredients
  • 4 teaspoons olive oil, divided (see Notes)
  • 22 ounces fresh spinach, divided (see Notes)
  • 14 ounces hearts of palm, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup (4 ounces) shredded mozzarella (whole or part skim)
  • 1-1/4 cup part skim ricotta cheese
  • ¼ cup grated Parmesan-Reggiano cheese
  • Serve with sliced vegetables and/or baguette slices
Instructions
  1. Preheat the oven to 375°F. Spray a 9-inch square baking dish with oil. Set aside.
  2. In a large pot (5 to 6 quarts) heat 2 teaspoons of olive oil over medium heat. Add half of the spinach (approximately 11 ounces) and toss with tongs until the spinach wilts. Remove from the pan and place in a colander in the sink. Repeat with remaining olive oil and spinach. Add the second batch to the colander. Press as much of the liquid as possible from the spinach. Transfer spinach to a cutting board and roughly chop.
  3. In a large bowl combine cooked spinach, hearts of palm, garlic, mozzarella, ricotta, and Parmesan-Reggiano cheeses. Mix well with a rubber spatula.
  4. Transfer mixture to the prepared pan.
  5. Bake (uncovered) for 20 to 25 minutes until cooked through and slightly browned around the edges.
  6. Serve warm with sliced vegetables and/or baguette slices.
Notes
* If you prefer not to use olive oil, you can use ¼ cup of water for each batch of spinach. Add to the pan after you’ve added the spinach. Add more if needed.
* You can use 1-1/2 cups of frozen spinach (thawed and squeezed to remove liquid) in place of fresh spinach. You do not need to cook it.
* You can prepare the dip 24 hours in advance up until the baking step. Cover and refrigerate until ready to bake. Add 10 extra minutes to baking time (30 to 35 minutes).
Recipe by Riegl Palate at https://www.rieglpalate.com/cheesy-spinach-dip/