Salt-n-Pepa’s The Ultimate Super Bowl Spinach Dip
You may think that calling ANYTHING “the ultimate” is just hyperbole. Nope. How do I know? Personal experience. This was given a test run by a bunch of hungry guys one night at Pepa’s house, she of the iconic hip-hop duo. We were cooking up a storm testing recipes for a (currently postponed) cookbook. Pep’s house was filled with a bunch of family friends, hanging out and playing pool. This was our test audience to a “T.” We put out the dip…and they inhaled it. Immediately. Disappeared. Gone. Outta here. Licking the bowl. The next thing we knew, they were out the door to go to the grocery store and buy ingredients for another batch. (Actually, a double batch.) That’s a pretty good endorsement!
6 to 8 servings
- One 10-ounce package thawed chopped frozen spinach
- One 8-ounce package cream cheese, at room temperature
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/2 cup grated romano cheese, divided (2 ounces)
- 2 scallions (white and green parts), finely chopped
- 2 cloves garlic, minced
- hot red pepper sauce
- tortilla chips or crackers, for serving
- A handful at a time, squeeze the spinach to remove excess liquid; set aside.
- Mash the cream cheese, mayonnaise, mozzarella and 1/4 cup of the Romano cheese together in a medium bowl with a rubber spatula. Stir in the spinach, scallions, and garlic. Season to taste with the hot sauce. Spread in an 8-inch square baking dish and sprinkle with the remaining Romano cheese. (The dip can be covered and refrigerated for up to 1 day.)
- Position a rack in the center of the oven and preheat the oven to 350ºF.
- Bake the dip, uncovered, until it is bubbling and the top is golden brown, about 30 minutes. Serve hot with the chips.
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