Creamy 4-Cheese Spinach Dip

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird's eye pepper, this baked dip is both comforting and exciting. Whether you're hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Ingredient Guide

• Spinach: Adds texture and substance to the dip; make sure it's well-drained to avoid excess moisture.
• Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
• Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
• Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
• Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
• Cream cheese: Acts as the creamy, tangy base that holds the dip together.
• Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
• Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
• Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
• Garlic: Adds pungent, aromatic depth that infuses the entire dip.
• Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
• Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

• Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
• Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
• Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
• Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

• Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
• Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
• Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.