Dec 3, 2006
Hot Spinach and Cheese Dip
- 20 oz. frozen spinach, thawed, sqeezed, chopped
- 2 scallions, minced
- 2 plum tomatoes, diced
- 1/3 cup sour cream
- 2 cloves garlic, minced
- 8 oz. cream cheese, softened, cut into cubes
- 1 cup pecorino, grated
- kosher salt
- cracked pepper
- Preheat the oven to 425 F.
- Combine all the ingredients in a food processor.
- Transfer to a 1 1/2 quart casserole dish.
- Bake for 20 minutes.
- Serve with tortilla chips, or a sliced baguette.
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