Try this Mini Baked Jalapeño Spinach Dip Recipe.
- Carbohydrate 2.83571051285218 g
- Cholesterol 23.5564583333333 mg
- Fat 8.85224128850306 g
- Fiber 0.742868587848149 g
- Protein 4.65846667353363 g
- Saturated Fat 4.57265692450462 g
- Serving Size 1 1 Serving (66g)
- Sodium 103.552050845678 mg
- Sugar 2.09284192500403 g
- Trans Fat 0.831415310780857 g
- Calories 107 calories
Step-by-step
- Preheat the oven to 425°F.
- In a frying pan, heat a bit of oil over medium heat.
- Add the onion and garlic and cook until slightly browned.
- Add the spinach and cook until wilted.
- Cool slightly, squeeze, drain and set aside.
- In a bowl, mix together the cream cheese, sour cream, half of the cheese (2 tablespoons) and the jalapeño.
- Stir in the spinach.
- Taste and season with salt and pepper.
- At this point you can put the dip into a oven-proof container, top it with the remaining cheese, wrap it and put it in the fridge for when someone comes over for nibbles, or you could go ahead and bake it off in some rolls.
- If rolling: scoop the filling into the rolls and top with the remaining cheese.
- Either way, bake on a lined baking sheet until the cheese is melted, bubbly and golden brown, 15-20 minutes.
- Enjoy warm spread onto pita chips, crackers or sliced baguettes.
Traditional spinach artichoke dip typically requires a communal baking dish and a knife for portioning, but this individual format turns every bread bowl into an edible single-serving vessel. When scaling this formulation up for larger gatherings, maintain the precise ratio of dairy fats to greens so the filling remains stable rather than separating into pools of oil inside the bread. Squeezing every drop of excess water from the cooked spinach before combining it with the cream cheese and sour cream is the single most critical step determining success or failure, because trapped moisture will steam the interior of the roll instead of letting the cheese brown properly. Cook the minced onion and diced jalapeño in the frying pan only until they soften and lose their raw edge, preventing crunchy pockets in the finished filling.
Managing Moisture and Texture
Fresh greens carry a staggering amount of water weight that must be forcibly extracted using a clean kitchen towel or cheesecloth after wilting. Combine the drained spinach directly with the softened cream cheese and sour cream while still slightly warm, allowing the dairy proteins to relax and absorb the botanical flavors uniformly. Shredding your own Swiss cheese rather than buying pre-bagged varieties ensures a clean melt without the anti-caking starches that cause graininess under high heat.Baking Inside Bread Vessels
Hollow out miniature bread rolls carefully, leaving a sturdy structural wall of crumb and crust that will not leak the dense filling during the 425-degree oven phase. Bake the stuffed rolls on a parchment-lined baking sheet for 15 to 20 minutes until the Swiss cheese topping turns deeply golden brown and the edges bubble. While these are designed to be baked immediately inside the bread, the base dip mixture can alternatively be prepared ahead and stored in an oven-proof container in the refrigerator until ready to portion and heat.
