This hot, cheesy spinach dip is the type of dip that guests hover around at a party. You don't want to eat more, and yet....you can't resist. You won't find any mayonnaise in this spinach dip. Instead, cream cheese, creme fraiche, and richly flavored Alpine-style cheeses are melted together with fresh baby spinach. Fresh jalapeno pepper is optional but adds a spicy kick that makes the dip truly addictive.
This recipe doesn't make a huge portion of spinach dip, but trust me - it's so rich that a little bit goes a long way.
Looking for spinach dip that isn't quite so rich and creamy? Try this light and bright lemony spinach dip recipe.
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- ¼ cup milk
- 5 ounces cream cheese
- ¼ cup crème fraiche
- 6 ounces Alpine-style cheese, grated (One cheese or a combination of two different cheeses work well for this recipe. See below for cheese recommendations)
- 3 large handfuls fresh baby spinach
- 1 jalapeno, thinly sliced (optional)
Recipe Note: A whole jalapeno can potentially make the dip really spicy. Consider adding half the pepper, then tasting the dip after it cooks and adding more jalapeno if needed.
- Preheat oven to 425 F degrees. Grease a small baking dish with butter (a 6-inch cast iron skillet is a good size)
- In a wide saute pan over medium low heat, add butter. When it melts, add shallots. Sprinkle with salt. Saute until soft and lightly browned, 5 minutes
- Add milk. When it’s gently simmering add cream cheese and stir to melt.
- Add crème fraiche and grated cheese. Mix well to melt cheese.
- Add spinach in three batches, stirring to wilt. When just barely wilted, add jalapeno.
- Transfer to prepared baking dish and bake on the top rack of the oven for 15 - 20 minutes until bubbly and golden brown.
- Serve hot with slices of baguette.
What is Alpine-Style Cheese?
Alpine cheese is a style of Swiss, French or Italian cheese made from the milk of cows who graze in high mountain pastures. Alpine cheeses typically have a semi-firm to hard texture with a dense paste that melts well. The flavor is rich and full, often with nutty, grassy, buttery qualities. There is nothing bland about Alpine-style cheese, which makes it a great melting cheese for really flavorful hot dips or fondue.
Ask your local cheesemonger to recommend their favorite Alpine cheese, or choose one of these Alpine cheeses: Gruyere, Comte, Hoch Ybrig, Beaufort, Abondance, and Fontina Val D'Aosta.