Hot spinach dip

Hot spinach dip

Serves 4 Serves 4
Ready in 45 min. Ready in 45 min.


  • 2 cloves of garlic
  • 1 onion
  • 1 tbsp Emborg Butter
  • 600 g Emborg Organic Spinach
  • 200 ml Emborg Cooking Cream
  • 150 g Emborg Cream Cheese
  • 5 drops of tabasco
  • 100 g Emborg Shredded Mozzarella
  • Salt and pepper





Defrost the organic spinach.

Preheat the oven to 200 °C.

Dice garlic and onion and fry lightly in butter for 5 minutes.

Add spinach in small portions and cook until completely wilted.

Put spinach into a colander and drain.

Cook cream and whisk in cream cheese until melted.

Add spinach and tabasco, 50 g shredded mozzarella and salt and pepper.

Bake in a baking dish, sprinkle the remaining 50 g shredded mozzarella over the spinach dip.

Bake for 20-25 minutes. Serve hot with tortilla chips, bread sticks or as desired.