Hot Asiago and Spinach Dip

Ingredients and Weight:

• 1 package (10 ounces) frozen spinach, thawed and well-drained
• 1 cup (4 ounces) grated Asiago cheese
• 1 cup (8 ounces) sour cream
• 1 cup (8 ounces) mayonnaise
• 1/2 cup chopped onion
• 1/4 cup diced red bell pepper
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley, for garnish (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine all the ingredients except the parsley.
3. Mix well until all ingredients are evenly combined.
4. Transfer the dip to a greased baking dish.
5. Bake for 1 hour, or until golden brown and bubbly.
6. Garnish with parsley and serve hot with crackers, bread, or vegetables.

Nutritional Information (per 1/8 of recipe):

• Calories: 240
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 380mg
• Carbohydrates: 12g
• Protein: 10g

Dish Characteristics:

• Creamy and cheesy
• Rich and flavorful
• Perfect for parties and gatherings
• Can be made ahead of time and reheated
• Versatile, can be served with various accompaniments

User Comments:

• "This dip is absolutely delicious! The combination of spinach, Asiago cheese, and sour cream is perfect." - Sarah
• "I made this for my party and it was a hit! Everyone loved it and asked for the recipe." - Emily
• "This is the best spinach dip I've ever had. It's so easy to make and it always turns out perfectly." - Jessica
• "I love the addition of red bell pepper. It gives the dip a nice pop of color and flavor." - Dave
• "I always garnish this dip with fresh parsley. It adds a beautiful touch and makes it look even more appetizing." - Lisa

Special Precautions and Tips:

• Make sure to thaw and drain the spinach thoroughly to prevent the dip from being watery.
• If you don't have Asiago cheese, you can substitute Parmesan or Romano cheese.
• For a spicier dip, add a pinch of cayenne pepper.
• You can also add other vegetables to the dip, such as chopped zucchini or mushrooms.
• Serve the dip immediately or store it in the refrigerator for up to 3 days. Reheat before serving.