Preheat the oven to 375 degrees F. Coat a small baking dish with cooking spray.
Chop the baby spinach finely chopped and set aside
Place the cream cheese, sour cream, Noubess Garlic and Herb Seasoning, parmesan cheese, and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Add the chopped spinach and mix well.
Spread the spinach mixture into the prepared dish. Top with remaining mozzarella cheese.
Bake for 20 minutes or until the dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.
Garnish with chopped parsley if preferred.
Serve with vegetables, bread, and crackers.
Always buy the best ingredients you can afford. I am referring to cheese for this recipe.
You can use regular spinach or regular spinach. Always chopped either type finely. If using regular spinach, make sure you cook and squeeze out all the liquid. You can use a fine-mesh strainer and a spoon to press down the cooked spinach. You can also use a cheesecloth to squeeze out the liquid. If you are using frozen and thawed spinach, also remove all the liquid if you can. (by the way, frozen spinach will taste differently than fresh spinach). I prefer using baby spinach, to save on time and get the full health benefit from this super leafy vegetable. I prefer using uncooked baby spinach because 1) does not take long to cook, 2) when chopped finely and mixed with the cheeses and then cooked, it does not releases much water, 3) adds earthy and natural flavor to the dip. If you don’t have mozzarella cheese, you can substitute it with Fontina cheese or Monterey Jack Cheese.
No problem with making it in advance. Mix all the ingredients together and store in the refrigerator. Place the mixture in a baking dish and top with extra cheese and bake.
For variations: use oil-packed sundried tomatoes (about ¼ cup and chopped finely), and jarred marinated artichokes hearts (¼ cup finely chopped). I don’t use bacon because the dip will have too much sodium.