Anyone who knows me knows how much I LOVE a good spinach dip appetizer. When I was in college, I was obsessed with the Houlihan’s Spinach Dip with Cheesy Lavosh. Below is my attempt at recreating this masterpiece.
8 oz Mayonnaise
8 oz Sour Cream
8 oz Shredded Mozzarella
¾ cup Parmesan Cheese (grated)
3 cloves Garlic (diced/minced)
1 can Artichoke Hearts (drained, dried, and chopped) – optional
1 bag Frozen Spinach (thawed and drained)
Lavosh Crackers (or pita)
Bunch of Fresh Cilantro (chopped)
Pepper Jack Cheese (shredded)
Grape Tomatoes (diced)
Turn on your broiler. Take the lavosh (I would definitely recommend lavosh, as it is a thinner cracker, which I love with spinach dip… but, if you can’t find it, pita will work fine). Sprinkle a thin layer of the shredded pepper jack cheese on top. Place the lavosh under the broiler, until the cheese is melted and the lavosh is warm. Top with some diced tomatoes and chopped fresh cilantro, then cut into pizza slice sized pieces.
Meanwhile, make sure you ring out the spinach so all of the water escapes once it is thawed. I typically wrap mine in a paper towel, to help really absorb the additional water. Then, place the spinach, artichoke hearts, mayonnaise, sour cream, parmesan, garlic, and mozzarella in a mixing bowl and stir until well combined. Place in a pot on the stove and stir until heated through and all of the cheese is melted. Serve warm with your lavosh and enjoy!