Spinach dip is a quintessential staple at most parties. Notice the word essential nestled in that word: The dip is downright mandatory in some circles. Not surprising, considering it's smooth and creamy and hits your palate from ail angles. My version boasts hints of onion, sun-dried tomatoes, and pepper Jack cheese, making it truly unique. If you don't want the mildly hot peppers in your dip, substitute regular Monterey Jack cheese for the pepper Jack. I typically serve this dip with pita triangles, bagel chips, whole grain crackers, or vegetables. The dip can be made up to 24 hours in advance and refrigerated until ready to bake.


  • 16 ounces frozen chopped spinach, thawed and well drained (squeeze in paper towels to remove all liquid)
  • 1 1/2 cups light sour cream
  • 1 cup shredded pepper Jack cheese
  • 1/2 cup diced oil-packed sun-dried tomatoes
  • 1/4 cup grated red onion


Preheat the oven to 350°F.

In a large bowl, combine the spinach, sour cream, cheese, sun-dried tomatoes, and onion. Mix well to combine.

Transfer the mixture to a small baking dish (6 to 8 inches in diameter) and bake for 15 minutes, or until the top is golden brown and the dip is bubbly. Serve hot or warm.

Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 15 minutes

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Submitted 9/15/13.
Source: The Robin Takes 5 Cookbook for Busy Families by Robin Miller
Submitted By: b smith

Warm Spinach Dip with Sun-Dried Tomatoes & Pepper Jack