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!

Print Recipe
The Ultimate Super Bowl Spinach Dip
Here’s a dip that pushes all of the right buttons—warm, creamy, cheesy, boldly flavored. Consider making a double batch because any leftovers (which are unlikely to happen) will reheat well.
Course Appetizers
Cuisine Comfort Food
Servings
6 to 8 servings
Ingredients
  • 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
Course Appetizers
Cuisine Comfort Food
Servings
6 to 8 servings
Ingredients
  • 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
Instructions
  1. A handful at a time, squeeze the spinach to remove excess liquid; set aside.
  2. 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.)
  3. Position a rack in the center of the oven and preheat the oven to 350ºF.
  4. Bake the dip, uncovered, until it is bubbling and the top is golden brown, about 30 minutes. Serve hot with the chips.

Comments (2)

  • Sasha

    March 2, 2024 3:42 am
    awesome dip!! a guy named shahmeer DEVOURED IT. i just made it again for my boyfriend and i tonight :) delicious!

    Reply


    • Rick Rodgers

      March 2, 2024 9:19 am
      The lack of a Salt-n-Pepa cookbook is one of my few "the one that got away" life experiences.

      Reply


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