Nov 20, 2023 Dips are always a hit at festive parties, whether it’s my whipped paneer dip or the chaat dip, they are always the first to get wiped clean. This cheesy Spinach Corn Dip is another crowd favorite! This dip is inspired from one of my favorite sandwiches, Spinach Corn Sandwich. My mom used to make this sandwich for us when we were kids. She just used milk in the filling and it used to be one of my favorite sandwiches. I think she loved sneaking in greens through this sandwich because we never complained when we got to eat spinach like this! I have used the same sandwich base for this dip. So, for the filling, we sauté some corn and spinach and then make it like a sauce by adding milk and seasonings and then add lots of cheese and bake it. It’s very creamy and rich and if you love the flavor of spinach and corn together then you will love this dip!
Ingredients
Spinach: I love using frozen chopped spinach for this recipe. It reduces the prep time so much and the dip comes together in a pinch. You just have to squeeze all the water from the spinach before you add it to the dip, so don’t skip on that step. You can use fresh spinach, but you would need to steam or sauté it first until the leaves wilt. Then let it cool down, squeeze water and then chop it fine. Corn: again I love using frozen corn for this recipe. Boil the corn for 10 minutes and then drain using a colander. Seasonings: to flavor the dip, I have used Italian seasoning and some crushed red chili flakes. You can also use some fresh herbs like parsley. Cheese: for this spinach corn dip, I have used pepper jack and cheddar cheese. But it really depends on your preference. Parmesan would be good here and so would be mozzarella. My only recommendation would be to get a block of cheese and then grate it yourself. The pre-grated cheese doesn’t don’t melt as nicely and has a chalky kind of taste which I don’t like.
How to Make Spinach Corn Dip
Before you start, thaw 10 oz frozen spinach (I used frozen chopped spinach) according to instructions on the package and then squeeze it to remove all the excess water from it. You can also sauté the spinach for 2 minute in a pan to dry it out but squeezing tightly using a muslin cloth or your hands should usually be enough. If using fresh spinach, steam or sauté the spinach first until the leaves wilt. Then let it cool down, squeeze water from it and then chop it fine. Also, preheat your oven to 375 F degrees.
Serving Suggestions
I like serving this dip with pita chips, crackers and some bite sized garlic bread/toast. You can slice a baguette and toast it and serve that along with this dip as well. Also some veggies like carrots, celery, broccoli would go well with this dip.
Can You Make The Dip In Advance?
You can assemble the dip in advance. So, if you have a party tomorrow, you can assemble the dip today in your baking dish, top with cheese, cover and place it in the refrigerator. Then on the day you want to serve it, take it out of the refrigerator and place it in the oven and bake. I will probably add a couple of minutes to the baking time. You can definitely assemble the dish 12 hours in advance but once baked, serve it immediately for best taste.
title: “Baked Spinach Corn Dip " ShowToc: true date: “2024-09-15” author: “Esteban Wood”
Nov 20, 2023 Dips are always a hit at festive parties, whether it’s my whipped paneer dip or the chaat dip, they are always the first to get wiped clean. This cheesy Spinach Corn Dip is another crowd favorite! This dip is inspired from one of my favorite sandwiches, Spinach Corn Sandwich. My mom used to make this sandwich for us when we were kids. She just used milk in the filling and it used to be one of my favorite sandwiches. I think she loved sneaking in greens through this sandwich because we never complained when we got to eat spinach like this! I have used the same sandwich base for this dip. So, for the filling, we sauté some corn and spinach and then make it like a sauce by adding milk and seasonings and then add lots of cheese and bake it. It’s very creamy and rich and if you love the flavor of spinach and corn together then you will love this dip!
Ingredients
Spinach: I love using frozen chopped spinach for this recipe. It reduces the prep time so much and the dip comes together in a pinch. You just have to squeeze all the water from the spinach before you add it to the dip, so don’t skip on that step. You can use fresh spinach, but you would need to steam or sauté it first until the leaves wilt. Then let it cool down, squeeze water and then chop it fine. Corn: again I love using frozen corn for this recipe. Boil the corn for 10 minutes and then drain using a colander. Seasonings: to flavor the dip, I have used Italian seasoning and some crushed red chili flakes. You can also use some fresh herbs like parsley. Cheese: for this spinach corn dip, I have used pepper jack and cheddar cheese. But it really depends on your preference. Parmesan would be good here and so would be mozzarella. My only recommendation would be to get a block of cheese and then grate it yourself. The pre-grated cheese doesn’t don’t melt as nicely and has a chalky kind of taste which I don’t like.
How to Make Spinach Corn Dip
Before you start, thaw 10 oz frozen spinach (I used frozen chopped spinach) according to instructions on the package and then squeeze it to remove all the excess water from it. You can also sauté the spinach for 2 minute in a pan to dry it out but squeezing tightly using a muslin cloth or your hands should usually be enough. If using fresh spinach, steam or sauté the spinach first until the leaves wilt. Then let it cool down, squeeze water from it and then chop it fine. Also, preheat your oven to 375 F degrees.
Serving Suggestions
I like serving this dip with pita chips, crackers and some bite sized garlic bread/toast. You can slice a baguette and toast it and serve that along with this dip as well. Also some veggies like carrots, celery, broccoli would go well with this dip.
Can You Make The Dip In Advance?
You can assemble the dip in advance. So, if you have a party tomorrow, you can assemble the dip today in your baking dish, top with cheese, cover and place it in the refrigerator. Then on the day you want to serve it, take it out of the refrigerator and place it in the oven and bake. I will probably add a couple of minutes to the baking time. You can definitely assemble the dish 12 hours in advance but once baked, serve it immediately for best taste.
