Football season is in full swing! Go Bucs! (ok so they aren’t great, but maybe we will win a Super Bowl again one day!) So last Sunday I decided to make a bunch of appetizers to snack on during the games. One of my favorites was the spinach dip. I am in love with spinach dip! I always have to order it at restaurants and I have finally figured out a good recipe to make it at home. Serve it with store-bought or our homemade tortilla chips and munch on it all day long today! If you happen to have any leftovers, I don’t think you will, but if for some odd reason you do, I have a great way to turn the spinach dip into lunch tomorrow. Make sure you come back tomorrow to see my creation!
1 bag fresh baby spinach
1 tablespoon Kelapo coconut oil
1 8oz package cream cheese
1 cup cheddar cheese, grated
1 cup Monterey jack cheese, grated
8oz light sour cream
2 cloves garlic, minced
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon hot sauce
Preheat oven to 350 degrees F. Melt coconut oil in large skillet over medium heat. Add spinach and cook 2-3 minutes or until wilted. Combine all ingredients in a large bowl. Spray 8×8 glass baking dish with non-stick spray. Transfer dip to baking dish and bake for 20 minutes or until hot and bubbly.
Tip: This dip is great cold too! Leave a little out to snack on while the rest is baking!