Baked three-cheese spinach shrimp dip

An oldie but a goodie: a three-cheese spinach shrimp dip with mozzarella, ricotta and cheddar. Yes ricotta-as in the cheese you use to make lasagna! I usually leave seafood for like stove-top dinners such as scampi or alfredo. However, it is really bomb in this cheesy dip. This is the perfect appetizer for any group meal or a solo-dolo snack to catch up on your favorite shows. I think this seafood dip is great with chips or toasted baguette slices.

You have to cut the spinach into rough chunks and cook this on the stove top with onions and garlic (if you like). The crucial thing here is to drain the spinach of the water. You can do this by using a cheese cloth or strainer. This prevents the excess water from the spinach seeping out into the cheese dip. A leaky dip isn’t a vibe although it may be still delicious!

The three cheeses are melted into a sauce and combined with the shrimp and spinach on the stove-top. Next, top it all up with additional cheese. Bake this in a oven-friendly dish like a pie pan until the cheese is nice and golden brown on top. This is really a top-tier comfort food dip, and I think the seafood lovers will have a jam with this one. If you’re looking for another cheesy, baked seafood dip, check out my blackened salmon zucchini dip which is featured in my latest cookbook, Cozy Delights.

Baked three-cheese spinach shrimp dip

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Servings: 6 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 large onion, chopped

2 tablespoons cooking oil

4 garlic cloves, finely chopped or minced

300g (about 4 cups) baby spinach, stems removed

1 cup grated mozzarella, plus extra for topping

1 cup grated cheddar cheese, plus extra for topping

1/2 cup ricotta cheese

1/2 cup sour cream

1 tablespoon ground black pepper

1 tablespoon chopped chives

1 tablespoon dried or chopped parsley

Baguette slices to serve

Instructions

1. Fry the onions and garlic in a frying pan until lightly browned and translucent.
2. Add in the spinach and let it wilt completely. Transfer this to a separate bowl and squeeze out any excess water using a strainer or a cheese cloth.
3. Preheat the oven to 350°F/175°C.
4. Mix all half the cheddar and mozzarella cheese along with the ricotta cheese, sour cream, black pepper, chives and parsley. Place it in a large skillet and let it all melt.
5. Transfer to a pie dish or shallow baking dish and top with the remaining cheddar and mozzarella cheese.
6. Bake 350°F/175°C for about 20 minutes until the top of the cheese is browned.
7. Garnish with extra parsley and French baguette slices.