Spinach, Chevre and Roasted Garlic Dip

We just dug up our garlic bulbs this weekend, and they smell so awesome! They are drying now in the garage and will then go into storage in dark paper bags to await culinary greatness. This is one recipe that will do justice to them. And the spinach will give you a nice boost to your healthiness, to say nothing of the goat cheese! I really feel you could go with 100% chevre, esp. if you want to cut the fat down by half:)

Love the dip, love the cute little pan!

Serves 4


  • 5 oz. frozen spinach
  • 8 oz. cream cheese, softened
  • 4 oz. goat cheese, softened
  • 1/2 head of roasted garlic (directions here)
  • Parmesan cheese
  • salt and freshly ground pepper


Preheat the oven to 350°F.

Thaw and drain the spinach well.  Remove the roasted garlic by squeezing the cloves – it should have the consistency of a paste – if it doesn’t, quickly run your knife through the garlic.

Using a spatula, mix the cream cheese, goat cheese and garlic.  Fold in the spinach.  Add salt and pepper to taste.

Place mixture in an oven safe dish and sprinkle with the Parmesan cheese.  Cook for 20-25 minutes or until completely warmed through and the top is golden brown.

Thanks to the Urban Spork for the recipe and photo:)


Two Options for Gouda & Mashed Potatoes

Option 1: Gouda and Garlic Mashed Potatoes

This version is rich, decadent and worthy of a really special occasion.

1 head garlic
1 teaspoon olive oil
3 pounds russet potatoes
2 teaspoons kosher salt
1/2 pound gouda, shredded (cheese can be smoked or natural)
5 tablespoons unsalted butter
1/2 cup half and half (add more as needed)
salt and pepper to taste

To roast the garlic:
Preheat oven to 350 degrees. Remove outer layers of garlic skin. Cut off the top quarter inch of the head, exposing the tops of each of the garlic cloves. Wrap garlic in foil or place into an oven-proof ramekin. Drizzle with olive oil and cover tightly. Roast for 45 minutes. Uncover and roast for an additional 30 minutes. Remove from oven and set aside to cool.

To prepare the potatoes:
Peel and chop potatoes, placing them into a large pot. Cover with cold water and cook over medium-high heat, bringing the water to a slow boil, until the potatoes are fork tender (approximately 20 minutes).

When potatoes are done, drain in a colander and return to the warm pot. Add butter, garlic, cheese, and cream. Mash until the desired consistency. Serve warm.

Option 2: Gouda and Dill Mashed Potato Casserole

This version is lighter in taste and calories, good anytime!



5 lbs russet potatoes, peeled and cut into chunks

1 small white onion, coarsely chopped

2 tablespoons butter

3/4 cup milk

4 ounces gouda cheese, shredded

8 ounces part-skim ricotta cheese

3/4-1 teaspoon dried dill weed, double if using fresh

1/2-1 teaspoon salt

1/4 teaspoon pepper

1/4-1/2 teaspoon garlic powder

2-3 tablespoons butter, melted



Preheat oven to 350°F Lightly grease/spray a 13″ x 9″ baking dish; set aside.

In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot.

Add butter and milk and mash.

Add Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency.

Pour mashed mixture into the prepared baking dish.

Evenly drizzle the melted butter over top.

Evenly sprinkle with paprika.

Bake at 350°F, uncovered for 25-30 minutes or until just starting to lightly brown.

Gouda Dill Mashed Potatoes