A few years back Cara Eisenpress and Phoebe Lapine, authors of In the Small Kitchen, decided to have a party to celebrate the success of their blog, Big Girls Small Kitchen. Instead of hosting a sit-down, multi-course affair, they threw a dip party with a spread of scoopables like chipotle hummus, sweet pea dip, caramelized onion dip all served up with plenty of chips.
Represented on the graze-worthy buffet was this Panko-Crusted Spinach Dip, a gooey, cheesy crowdpleaser that comes together in barely any time at all. It's a super simple blend of frozen spinach, mayo, sour cream, and cream cheese with a little bit of garlic and chili flakes to give it a kick. Topped with crunchy panko and Parmesan and baked until bubbling, it's the sort of dip that could easily spoil more than a few appetites.
As always with our Cook the Book feature, we have five (5) copies of In the Small Kitchen to give away this week.
Reprinted with permission from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.
- For the dip:
- Three 16-ounce bags frozen spinach, defrosted and drained
- 8 ounces (1 cup) sour cream
- 1/2 cup mayonnaise
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt
- Two 8-ounce packages cream cheese, at room temperature
- For the topping:
- 1/4 cup panko
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
Preheat the oven to 350°F.
In a medium mixing bowl, combine the spinach, sour cream, mayonnaise, Parmesan, red pepper flakes, garlic cloves, and salt. Add the cream cheese to the bowl and stir until all the ingredients are fully incorporated. Pour the mixture into a cast-iron skillet or ovenproof baking dish.
Combine the topping ingredients in a small bowl. Sprinkle the topping over the dip mixture in an even layer.
Bake for 20 minutes, until bubbling. Raise the heat to 450°F and bake for another 5 to 10 minutes, until the top is golden brown. Serve immediately. Though this is best hot, it turns out to be delicious at room temperature, too.