Hot Spinach Leek and Cheese Dip |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An original and its really good! Creamy and delicious! A huge hit at our fall Harvest Fest this year! Ingredients:
2 cups chopped fresh spinach (or frozen, squeezed) |
1 leek |
2 cloves garlic |
1 teaspoon red pepper flakes |
1/2 cup ricotta cheese |
8 ounces cream cheese |
3/4 cup sour cream |
8 ounces monterey jack cheese |
1 teaspoon oil |
1 sourdough bread (bowl) |
Directions:
1. Saute the leek in oil.
2. shred monterey jack and mix all ingredients together and put in bread bowl.
3. heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
4. slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
5. you can use a small casserole dish if you don't want to use the bread bowl.
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