Offside 3-cheese Spinach Dip. Recipe

Wilt and drain spinach

Rinse the baby spinach and dry thoroughly. Heat a large skillet over medium-high heat and add the butter. Once melted, add the spinach in batches and cook, tossing, until wilted (2–3 minutes). Transfer wilted spinach to a fine-mesh sieve or bowl lined with paper towels and press or squeeze to remove as much liquid as possible. Chop coarsely and set aside.

In the same skillet over medium heat, add a touch more butter if needed and reduce heat to medium. Add the diced onion and cook until translucent and soft, about 5–6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic. Season with 1 tsp salt, 1/2 tsp black pepper and the crushed red pepper (if using). Remove from heat and allow to cool slightly.

Preheat the oven to 375°F (190°C). In a medium bowl, place the softened cream cheese and beat with a rubber spatula or hand mixer until smooth.

Add the sour cream and mayonnaise to the cream cheese and mix until fully combined and creamy, scraping down the sides of the bowl.

Stir in the shredded mozzarella, grated parmesan, and shredded cheddar until evenly distributed. Reserve 2 tablespoons of the mozzarella and 1 tablespoon of parmesan for topping before baking.

Fold the chopped, well-drained spinach and the cooked onion-garlic mixture into the cheese mixture. Add 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and the chopped parsley; mix until everything is evenly combined. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the mixture to a shallow 1.5–2 quart ovenproof baking dish, smoothing the top. Sprinkle the reserved mozzarella and parmesan evenly over the top and drizzle lightly with 1 tsp olive oil.

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden and melted. If you want a more browned top, switch the oven to broil for 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Garnish with additional chopped parsley. Serve warm with toasted baguette slices, pita chips, and vegetable crudités for dipping.