June 8, 2014
What’s better than the traditional cheesy spinach dip? My hummus spinach dip recipe of course! In less than 5 minutes of prep and a little loving in the oven, you’ll have a hot dip the entire family will love.
My entire family loves my spinach and artichoke dip. However, since my youngest son can’t have too much dairy, that recipe only gets made on occasion. Now, I nearly always make this hummus and spinach dip instead, since the white sharp cheddar cheese I purchase is nearly lactose free and he tolerates it well.
This dip is perfect for entertaining or just serving it as a snack. It comes together quickly and the oven does the rest. Check out how easy it is to make.
If you follow this blog, you know we are huge Sabra hummus fans. Their hummus is like my favorite coffee shop, delicious and consistent every time. I’m adventurous with my recipes but I prefer consistency in my ingredients. My biggest issue with this recipe is having enough hummus in my fridge to make it. If you follow my personal instagram account, you’d see that the kid is obsessed with it.
Some weeks I buy two tubs, one to use in a recipe (like these tostadas) or, for a night where minimal prep is required for dinner and I need an easy fix like this hummus chicken; and the other for my son to snack on just so I can get dinner prepped. I have to admit that a few times I’ve cut up a bunch of veggies, toasted some pitas, and gone to town in with this dip… for dinner. One family meal everyone enjoyed and no one complained. Perhaps you should try it one day!
Baked Hummus and Spinach Dip
- 16 ounce container Sabra Hummus
- 2 cups fresh spinach
- 1 cup shredded white cheddar
- 2 teaspoons creole seasoning or, italian seasoning
- Preheat oven to 375˚F.
- Chop spinach by hand on a cutting board into fine shreds.
- Combine hummus, spinach, half of the cheese, and seasoning is a small casserole dish (about 9x9 inches). Sprinkle with remaining cheese.
- Bake for 20-25 minutes. Cheese should be melted and hummus hot. Serve with pita wedges.