A photo of Hot Spinach Dip

Summary

  • Difficulty:
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: Makes: 6 cups
  • 178 people call this recipe a favorite
  • Rating: (0 ratings)

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Hot Spinach Dip

Ingredients

  • 2 cups (15 oz.) Sargento® Light Ricotta Cheese
  • 1 cup sour cream
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/4 lb. ham, diced
  • 3/4 cup (3 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese
  • 2 green onions, thinly sliced
  • 1 (1 lb.) round loaf bread, unsliced

Directions

  1. Combine Ricotta cheese and sour cream in food processor, blender or electric mixer; Process until smooth. Stir in spinach, ham, Parmesan cheese and green onions; set aside.
  2. Cut 1-inch slice off top of bread; reserve. Remove bread from inside loaf, retaining a 3/4-inch shell. Cut bread from inside loaf into bite-size cubes; set cubes aside.
  3. Pour cheese mixture into bread shell; replace top. Wrap bread in foil and place on baking sheet. Bake in preheated 350°F oven 60 minutes or until heated through. Arrange heated loaf and bread cubes on large serving platter.

Helpful Tips

  • To use fresh spinach instead of frozen:
  • Cook spinach 3 to 4 minutes in 1/4-inch water in a covered, large, heavy saucepan
  • over medium heat, stirring occasionally until wilted. Rinse in cold water and drain well.
  • Squeeze dry and chop.