Modified from a recipe found online years ago for spinach-artichoke dip.
- Carbohydrate 1.97477559086399 g
- Cholesterol 31.18447541 mg
- Fat 9.81802670953396 g
- Fiber 0.565500019074695 g
- Protein 2.38897672042838 g
- Saturated Fat 5.47718499645876 g
- Serving Size 1 1 Serving (48g)
- Sodium 105.431969163198 mg
- Sugar 1.4092755717893 g
- Trans Fat 1.47374017489469 g
- Calories 103 calories
Step-by-step
- Mix cream cheese, shredded cheese and spinach all together.
- Heat in microwave, stirring occasionally until shredded cheese melts and desired temperature for serving is achieved.
Using cold cream cheese straight from the refrigerator creates uneven lumps that fail to incorporate with the remaining dairy. Soften the block at room temperature for forty minutes before mixing. Frozen spinach retains excess moisture within its cellular walls. Squeezing the thawed leaves through a fine-mesh cloth prevents water from breaking the emulsion of the melting cheeses. Microwave heating requires intermittent stirring every thirty seconds to distribute thermal energy evenly and prevent localized scorching.
Cheese Selection and Melting Dynamics
An Italian blend typically combines low-moisture mozzarella with aged varieties like provolone or parmesan. Low-moisture mozzarella provides the stretch due to its protein alignment, while aged cheeses contribute umami and moisture-regulating fats. Substituting pre-shredded cheese introduces cellulose coatings that inhibit smooth melting. Grating a block of cheese by hand yields a superior emulsion because it lacks anti-caking agents. Maintaining a moderate heat level ensures the dairy fats do not separate from the protein matrix, avoiding an oily surface layer.
- Refrigerate leftover dip in an airtight container within two hours of preparation to inhibit bacterial growth.
- Consume refrigerated portions within three to four days for optimal safety and texture.
- Reheat leftovers gently in a 350 degree oven, covered with foil, until warmed through to prevent moisture loss.
