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Active Time
15 min
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Total Time
15 min
Ingredients
Makes about 2 1/4 cups
库克青葱的屁股er in a heavy medium saucepan over medium heat, stirring, until softened, about 3 minutes. Add spinach and anchovy paste and cook, stirring, until heated through. Add cream cheese and cook, stirring, until melted and warm, then stir in remaining ingredients, 1/4 teaspoon pepper, and salt to taste.
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Reviews (9)
Back to TopThis is a great recipe Green Goddess Spinach Dip , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.
Vadim
9/30/2023
I've made this multiple times for parties (no modification apart from sometimes leaving out the tarragon if I don't have any on hand), it's always a hit. We love it!
mandalins4
纽约布鲁克林
1/31/2017
I've made this multiple times for parties (no modification apart from sometimes leaving out the tarragon if I don't have any on hand), it's always a hit. We love it!
mandalins4
纽约布鲁克林
1/31/2017
Well, this is a very flexible recipe. I do not change recipes often, however: I prefer a spinach heavy dip, so used 16 oz and still found it quite creamy! I also substituted greek yogurt for the sour cream and used low fat cream cheese. Also sauteed 1 clove of garlic, and grated a few tbsp of parmesan to add at the end. Came out great!
smariel
New York, NY
12/31/2013
While this dish was flavorful, the stiffness of the cream cheese was not pleasing to the texture of the dip. Probably wouldn't make it again, or would try to figure out a way to make it creamier.
Chicagocooks
12/19/2010
This is delicious. I made as described, except in the rush I forgot to add the salt and pepper at the end. Went very well with crudites, crackers, and fresh veggies. Also what little was left over tasted wonderful cold the next morning. This recipe has made it's way to my "sure thing" list.
Peruru
Pittsburgh, Pa
1/31/2010
super easy and very elegant
agarwood
trieste, italy
1/6/2010
This wasn't bad, definitely better when we let it sit in the fridge for a day before we served it (I then warmed it up again in the oven before serving). I also didn't use the anchovy paste (vegetarian). We added more scallions and parsley too add crunch.
rablatour
Bay Area CA
11/27/2009
This sounds like a must try. I will be making this with some chicken wings. http://www.kwlifefull.blogspot.com/Thanks
KEW1
Texas
11/8/2009
Loved this dip and it will be something I will make again and again. Next time I might experiment with using shallots and letting them carmelize a bit. I also upped the anchovy paste, but that's just a personal preference. The other thing I did was that after I finished prepping it in the skillet, I scooped it into an oven-proof serving dish and let it sit in a 250 oven until my guests arrived. I think this step gave it a nicer consistency.
Anonymous
Chicago
11/8/2009
