We are pretty big fans of spinach dip in this house. Whenever someone has it at a party, boom we’re right there in the bowl (sorry friends). Up until recently someone else had to make the spinach dip or we had to buy it pre-made. Dips as appetizers are something I look forward to learning more how to make, because it certainly is not a strong point of mine the kitchen. Everyone else’s dips just taste better!

A few weeks back, I found and made a recipe from TheFrugalGirls.com for Easy Crockpot Spinach Dip that was easy and delicious. I don’t have a mini-crockpot (yet), so I made their recipe and mine in a small pot on the stove without much issue. Obviously you need to keep an eye on it a bit more so it doesn’t burn, but other than thumbs up on taste and preparation!

Changing the Cheese Around

For the holidays we wanted to make this recipe again, but my sister in law is avoiding cow’s milk, in favor of goat’s milk. I made a goat’s milk quiche using very similar ingredients a few months back, and this spinach dip didn’t seem that much different.

Cream Cheese: substituted an even amount of plain goat cheese (log).

Pepper jack cheese: Used Trader Joe’s for a half pound block (8oz) of goat’s milk cheddar and shredded a bit over half, so 4-6 oz or a nice heaping one cup of cheese.

Spices: To replace some of the spice that would be lost without the pepper jack in the original recipe I put a very small pinch of crushed red pepper because we had some youngins (and their grandparents) who would definitely notice just a whisper of crushed red pepper.

Liquids/Moisture: Who doesn’t like a little wine with cheese? Since the goat cheeses are pretty dry, I added some vermouth to the mixture. (Riesling could work in a pinch.) I left out the sour cream and added half the mayo the original recipe had.

A dash here and there of other spices on hand and voila, a new recipe! I look forward to trying this as a creamed spinach side dish by doubling the spinach, but keeping the rest of the recipe of the same. Use these same techniques to make an awesome quiche too (mix with eggs of course!)

Goat Cheese Spinach Dip

 

Easy Goat Cheese and Spinach Dip
 
Prep time
Cook time
Total time
 
A different twist on most spinach dip recipes. Best served warm.
Author:
Serves: 8+
Ingredients
  • 1 package, frozen chopped Spinach (10 oz.)
  • 1 heaping cup (4-6oz block of cheese shredded) Trader Joe's Goat's Milk Cheddar Cheese
  • 8 oz. Goat Cheese log - softened to room temperature, and sliced
  • ¼ cup Mayo
  • ½ tsp Garlic Powder
  • ⅛ tsp Crushed Red Pepper
  • ¼ tsp Salt
  • ⅛ tsp Pepper
  • Optional: Dash of Penzey's Sandwich Sprinkle (it makes everything taste like magic - soup, sandwich, salads and more!)
Instructions
Stovetop
  1. Combine all ingredients in a medium sized pot or pan
  2. Stir frequently until dip is well combined. Slowly add more vermouth if mixture seems dry.
  3. Serve when all the cheeses are melted and no lumps remain.
  4. Serve with tortilla chips, pita chips, squares/slices of sour dough bread.
Slow Cooker
  1. Combine all ingredients in a mixing bowl.
  2. Spray slow cooker with non-stick spray
  3. Transfer the mixture to crockpot and cook for 1 hour on HIGH while stirring occasionally.
  4. When the cheeses are fully melted, change temperature to LOW.
  5. Serve with tortilla chips, pita chips, squares/slices of sour dough bread.

 

https://www.thesugarpixie.net/wp-content/uploads/2015/12/GoatCheese_SpinachDip2.jpghttps://www.thesugarpixie.net/wp-content/uploads/2015/12/GoatCheese_SpinachDip2-150x150.jpgthesugarpixieAppetizersRecipesappetizer,goat milk,party food,sides,spinachWe are pretty big fans of spinach dip in this house. Whenever someone has it at a party, boom we're right there in the bowl (sorry friends). Up until recently someone else had to make the spinach dip or we had to buy it pre-made. Dips as appetizers are...Misadventures and fun in the kitchen and beyond