First of all, I want to apologize for my absence lately.  We have officially moved to a new city, and it was about a three week process with packing / driving / living in the hotel for a couple of weeks / moving in / unpacking / etc.  I’m sure you get it!  I just don’t want anyone to think I’ve dwindled my frequency of posts for good.  They’re actually going to become more frequent!

I made a BUNCH of new dishes as soon as I had my own kitchen again.  This spinach & shallot spread, caprese bites, guacamole, pot roast, diablo angel hair pasta… I got a little carried away at the grocery store and loaded up on way too much.  But I now am armed with a ton of great recipes to share with you!  I feel like I need to get a lot of them out there soon to make up for my lack of writing lately.  Again, my apologies 🙂

HERE is where we start it all again!  I hope you’re excited, because I am waaay excited to start sharing some more food love with all of you.  I want to start with a variation of my perfect spinach artichoke dip. As you know, I am craaaazy about spinach artichoke dip. There are a couple of things that this spicy spinach and shallot spread shares with that previous recipe, but there are some significant changes, too.  I omitted the mayo from this version, and I added … *da dum* SHALLOTS!  Oh my goodness, I love this combination.  I was thinking, “I’m only using sour cream as a creamy base, and sour cream and onion is such a good flavor combo … why not mince a couple of shallots, sauté them until they’re filling the air with to-die-for aroma, and mix them into the spinach spread?”  So, I did.  And I am sooooo happy that I did, and I hope you are happy after you try it, too!

spinach & shallot spread.
Serves 4
Creamy spread (or dip!) with spinach, sour cream, crispy shallots, and plenty of heat.
Prep Time
15 min
Total Time
20 min
Prep Time
15 min
Total Time
20 min
  1. 1 cup chopped spinach, thawed
  2. 2 cups water
  3. 1 tbsp. olive oil
  4. 1 whole medium shallot, minced
  5. 4 oz. cream cheese, room temperature
  6. 1/3 cup sour cream
  7. 1/2 tsp. crushed red pepper
  8. 1/2 tsp. garlic powder
  9. dash of salt to taste
  1. Add thawed, chopped spinach to 2 cups boiling water. Boil for five minutes, then drain. Try to get as much liquid as possible out of the spinach, otherwise your dip ends up being pretty runny.
  2. Spoon the spinach into a medium-sized mixing bowl, and add the cream cheese. Mix the two together until there are no longer any clumps of cream cheese. You want a smooth texture here.
  3. Stir in the sour cream using the same process. Mix it thoroughly enough so everything is very well blended together!
  4. In a small saute pan over medium-low heat, add the olive oil and allow it to cook through for a minute or two. (The oil should be completely heated through before you add the shallots.)
  5. Toss the minced shallots into the olive oil, and stir them around to coat all of them in the oil. Let them cook for 4-5 minutes, stirring occasionally to continue re-coating them in the oil.
  6. You'll soon notice the awesome fragrance produced by the shallots, and after a few minutes (maybe 5-7), you'll see them start to brown. Add the garlic powder and crushed red pepper directly on top of the shallots.
  7. Stir and coat them evenly, and allow that fragrance to really take over. Once the shallots are soft, spoon them directly into your creamy spinach mixture and stir thoroughly.
  8. Enjoy immediately OR bake in the oven at 400 degrees for about seven minutes.
  1. Don't let your burner become too hot. You want a slow, gentle cook on the shallots.
  2. If you choose to bake this spread, I've found that topping it with mozzarella before putting it into the oven not only adds great flavor, but also offers you a visual indicator of when it's done cooking. Once the mozzarella has browned, it's time to serve!
  3. LASTLY: I called this a "spread" because the first time I made it, I spread it over small crostini bites and topped them with roasted grape tomatoes. I PROMISE to add a picture of that soon (I did not take any at the time, and I assembled them at a party and they were seriously gone in minutes.) But it was killer and I highly recommend that method!
a flavor journal.