Yard House's Spinach Cheese Dip

This is a great recipe from a wonderful restaurant. It's one of the best spinach dips I have ever had...from today's Ft. Lauderdale Sun-Sentinel.


Serve with toasted pita bread made by opening the pita horizontally, brushing the two halves with olive oil and baking at 375 degrees until golden and crisp. This is perfect for your Super Bowl party.

1 (10-ounce) bag fresh spinach leaves
Water
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced parsley
1 (4-ounce) container crumbled feta cheese
4 ounces Monterey jack cheese, shredded
1 (3-ounce) package cream cheese, at room temperature
Fresh-ground black pepper, to taste
2 tablespoons parmesan cheese

Preheat oven to 375 degrees. Place spinach in a large pot or skillet and sprinkle with about 1 tablespoon water. Cook over high heat, tossing with tongs, until wilted and bright green. This will take mere minutes. Place in ice water to chill quickly. Drain, squeezing out excess water. Chop spinach; set aside.

Heat oil in a small skillet over medium heat. Add garlic and cook until golden. Add parsley and cook about 20 seconds until bright green.

In the bowl of an electric mixer, combine feta, Monterey jack and cream cheese. Mix to blend completely. Add garlic mixture and spinach; mix to combine. Add pepper and mix.

Place in an ovenproof dish or four individual ramekins. Sprinkle with parmesan. Bake 20 minutes until golden. If top doesn't brown enough, you can run them under the broiler 1 to 2 minutes. Makes 2 cups; 4 servings.

Per (1/2-cup) serving: 365 calories, 74 percent calories from fat, 30 grams total fat, 16 grams saturated fat, 76 milligrams cholesterol, 10 grams carbohydrates, 3 grams total fiber, 1 gram total sugars, 7 grams net carbs, 16 grams protein, 707 milligrams sodium.

Adapted from a recipe by chef Carlito Jocson.