Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a garlic and spinach spread that will please everyone! It is especially yummy on hot slices of a rye bread.

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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Wrap garlic cloves in aluminum foil, and bake for 45 minutes, or until soft.

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  • Bring 3 inches of water to a boil in a large saucepan. Add spinach, cover, and cook for about 2 minutes, just until wilted and soggy. Remove from heat and drain.

  • Mix the garlic, spinach, olive oil, and Romano cheese. In small batches, use a food processor to process to your desired consistency. Transfer to a serving dish.

Nutrition Facts

82 calories; protein 3.2g; carbohydrates 4.6g; fat 6g; cholesterol 5.2mg; sodium 90.6mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
03/15/2017
I loved this! I followed the recipe and spread it onto a homemade tostada. Next time I will add more garlic. Thanks for a quick and easy dip/spread. Read More
(3)

Most helpful critical review

Rating: 1 stars
11/24/2005
Easy? Yes. Tasty? No. I didn't like this one single bit. After it was blended it looked like a jar of spinach baby food. I was way to embarrased to even bring it to my family for Thanksgiving Dinner based on looks of the dip all together. I ended up having to go to the store to buy something to bring. If I try again I might try mashing the garlic and chopping the spinach and mixing all the ingredients together instead of blending. Read More
(6)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/24/2005
Easy? Yes. Tasty? No. I didn't like this one single bit. After it was blended it looked like a jar of spinach baby food. I was way to embarrased to even bring it to my family for Thanksgiving Dinner based on looks of the dip all together. I ended up having to go to the store to buy something to bring. If I try again I might try mashing the garlic and chopping the spinach and mixing all the ingredients together instead of blending. Read More
(6)
Rating: 4 stars
09/04/2008
tweaked it - two big handfuls blanched baby spinach (squeezed liquid out) 1/2 pkg herb feta 1/4 cup parmesan/reggiano TWO heads of roasted garlic Tblspoon olive oil sea salt to taste -- really good on toasted bread I even spread it on cooked salmon and dipped roasted potatoes in it mmmmmmm Read More
(3)
Rating: 5 stars
03/14/2017
I loved this! I followed the recipe and spread it onto a homemade tostada. Next time I will add more garlic. Thanks for a quick and easy dip/spread. Read More
(3)
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Rating: 5 stars
07/27/2005
I am making this one again for tonight. It is delicious - the roasted garlic is key! I did substitute a little feta cheese only because I was out of the Romano. The spinach does cook down quite a bit so if you need a bigger batch then definitely double or triple the recipe Read More
(3)
Rating: 5 stars
01/04/2021
This stuff is darn good. It is versatile and can be made as is or added to for personal taste. The important parts are to remember to drain the spinach well and make sure to add the whole clove of garlic or perhaps even more. I added feta and parmesan because I did not have the correct cheese, a dash of lemon, white wine, paprika, onion, and waterchestnuts. Smeared this on Flatbread, yum! Read More