Hot Spinach Leek and Cheese Dip

WonderMima's Note:

An original and its really good! Creamy and delicious! A huge hit at our fall Harvest Fest this year!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 2 cups chopped fresh spinach (or frozen, squeezed)
• 1 leek
• 2 cloves garlic
• 1 teaspoon red pepper flakes
• ½ cup ricotta cheese
• 8 ounces cream cheese
• ¾ cup sour cream
• 8 ounces monterey jack cheese
• 1 teaspoon oil
• 1 sourdough bread (bowl)

Directions:

1. Saute the leek in oil.
2. shred monterey jack and mix all ingredients together and put in bread bowl.
3. heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
4. slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
5. you can use a small casserole dish if you don't want to use the bread bowl.

Reviews

[AKillian24]

This is a great dip! I didn't have a bread bowl, so I used bakeware. Also, having it one hand- I used FF sour cream, cream cheese and it turned out fantastic! I was also pretty generous with the leek (I was trying to clean out the veggie bin).

[chia]

this makes a lovely appetizer, i served this in the bread bowl as suggested with some sliced veggies.