Baked Spinach Dip with Bone Broth
Bone broth in Spinach Dip? Yes!
Our Lemon & Garlic Bone Broth creates a wonderful base for a spinach dip! Fold in some delicious accompaniments like sun-dried tomatoes and you've got a crowd-pleaser!
Baked Spinach Dip
2 Tbsp butter
½ yellow onion, minced
1½ cups FOND’s Lemon & Garlic Bone Broth
½ tsp pepper
1 tsp garlic powder
½ tsp hot sauce
10 ounces frozen spinach, thawed and squeezed dry
8 ounces cream cheese, softened
½ cup sour cream
1 cup sun dried tomatoes, chopped
1 cup parmesan cheese, shredded
1 cup Havarti cheese, shredded
1 cup mozzarella cheese, divided
Preheat the oven to 425F.
In a large saucepan on medium heat, melt the butter. Once melted, add in the onion, and saute until the onion begins to brown on the edges. This will take about 7-10 minutes. Once that happens, add in the bone broth, pepper, garlic powder, and hot sauce. Combine very well, and let the mixture come up to the boil and then turn the heat to low.
Add in the spinach, cream cheese, and sour cream. Mix until the cream cheese is well combined and become one homogenous mixture. Next, add in the tomatoes, parmesan cheese, Havarti cheese, and half of the mozzarella. You may need to mix this in smaller batches to get the cheese fully incorporated.
Pour the mixture into a well-greased 9-inch oven-safe pan. You could also use a cast-iron skillet. Smooth out the mixture and then add the mozzarella cheese over top. Place in the oven and bake until golden and bubbly, about 15-20 minutes.
Calories 220, Carbs 5 grams, Fat 18 grams, Protein 12 grams, Fiber 1 grams