Havarti and Asiago Spinach Dip
- Total Time: 15 mins
- Hands-on Time: 15 mins
- Makes: 11 servings
Fresh spinach, shredded carrot and Greek yogurt are only half the secret to a better spinach dip – a dash of nutmeg adds depth and complements the nutty cheeses.
- 1/2 teaspoon Frontier Table Grind Sea Salt
- 1/2 teaspoon Frontier Orgainc White Peppercorns with Grinder
- 1/4 teaspoon Frontier Organic Ground Nutmeg
- 2 cloves garlic
- 1 medium carrot, about 1 cup shredded
- 3 cups (6-ounces) packed fresh spinach
- 1/2 cup plain whole milk Greek yogurt
- 16 ounces (2-8 oz packages) cream cheese at room temperature
- 1/4 cup low-sodium vegetable broth
- 2 1/2 cups (5-ounces) grated Havarti
- 1 cup (2-ounces) grated Asiago cheese
1. Preheat oven to 375 degrees. In a food processor, pulse garlic until broken into small pieces. Add spinach and pulse until spinach is broken into small pieces. Remove and place in a large bowl. Add grated carrots and toss to mix, set aside.
2. In a food processor, add the cream cheese and Greek yogurt. Run the processor until the two are well combined.
3. Add the vegetable broth, 1 1/2 cups Havarti, 1/2 cup Asiago, nutmeg, white pepper and sea salt. Pulse until mixture comes together and is well combined.
4. Pour cream cheese mixture on top of the shredded spinach mixture and, with a large spoon or spatula, fold the spinach into the cream cheese. Over-mixing will result in a green tint to the spinach dip.
5. Pour the spinach dip into an 8x8-inch pan or equivalent 2-quart baking dish. Sprinkle remaining 1 cup Havarti and 1/2 cup Asiago cheese on top.
6. Bake spinach dip for 30 to 40 minutes until top is lightly brown and the dip is bubbling. Remove from oven and let cool for 10 minutes before serving.
7. Spinach dip can be made one day ahead and baked right before serving. Serve with chips, toasted bread, and/or fresh sliced vegetables.
Note If wanting to grate your own nutmeg, try using only 1/8 teaspoon as freshly grated nutmeg has a stronger flavor and can overpower a dish.