This Warm Spinach Dip for a Crowd is the perfect recipe for a large gathering. Serving the dip warm so the cheese is oh-so gooey is only one secret to this spinach dip. There are at least two other secrets to this recipe—feta cheese and chicken bouillon. Whether you serve this dip with toasted baguette slices, pita chips, or tortilla chips your guests will love it. I fell in love with spinach dip over many years ago at a Greek restaurant in Michigan called Telly’s Place. This is my recreation of that appetizer.
How to Make the Best Spinach Dip for a Crowd
In a small mixing bowl place 4 (8 oz) packages of room temperature cream cheese, 1 package of frozen chopped spinach (thawed and squeezed dried), 8 oz of feta cheese, and 1 bouillon cube. (I use a teaspoon of organic Better than Bouillon because the ingredients are pretty clean or a vegan version called Not-Chick’n because it doesn’t have MSG).
Mix the ingredients until well blended.
Spread mixture evenly in a small 1 1/2 to 2 quart casserole dish.
Add 3/4 cup of shredded white cheese like Monterrey Jack, Provolone, Muenster, or a blend.
Bake at 350 for 30 minutes or until cheese is melted and dip is warmed through.
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Warm Spinach Dip for a Crowd
Ingredients
- 4 (8 ounce) packages cream cheese
- 1 pound frozen chopped spinach (thawed and squeezed dried)
- 8 ounces feta cheese
- 1 cube bouillion (Better than Bouillon or Not-Chick'n)
- 3/4 cup mild white cheese (provolone, muenster, Monterrey Jack) (shredded)
Instructions
- In a small bowl mix all the ingredients except the shredded cheese until well blended.
- Spread the mixture evenly in a small casserole dish.
- Top with shredded cheese.
- Bake at 350 degrees until warm and bubbly (about 30 to 40 minutes).
Crowd pleaser.