Go Back
–+ servings
hot spinach leek dip (ramp dip) in a pie plate
Print Recipe
4.77 from 13 votes

Ramp (or Leek) Hot Spinach Dip

This highly craveable take on hot spinach dip gets an extra punch of garlicky, verdant flavor from ramps. You can substitute leeks if you don't have ramps available or would rather save them for another use.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snacks and Starters
Cuisine: American
Servings: 12
Calories: 224kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon fine sea salt divided
  • 1 bunch about 4 ounces/(113 grams) ramps OR 2 medium leeks
  • 10 ounces (283 grams) frozen spinach OR baby spinach
  • 8 ounces (227 grams) cream cheese, at room temperature
  • ½ cup (120 grams) sour cream
  • ½ cup mayonnaise
  • ¼ teaspoon freshly ground black pepper
  • 3 sun dried tomatoes minced
  • 1 cup 4 ounces/(113 grams) grated parmesan cheese
  • 1 cup 3 ounces/(85 grams) shredded pepper jack cheese

Instructions

  • Preheat oven to 375°F with a rack in the center.
  • Wash the ramps or leeks well. No need to dry. Trim the ends and slice. Heat the olive oil a large frying pan over medium heat. Add the ramps or leeks, along with half the salt. Sauté for about 3 minutes for ramps, 10 minutes for leeks, until tender.
  • If using frozen spinach, cook according to package directions and drain thoroughly, squeezing out as much excess water as possible, before proceeding. If using baby spinach, add it to the skillet and cook until wilted. Let cool slightly, and if there is any excess moisture, drain it.
  • Combine the cream cheese, sour cream, mayonnaise, remaining salt, and pepper in a large bowl or the bowl of a stand mixer or food processor. Mix or pulse until well combined.
  • Add the sun dried tomatoes, parmesan cheese, leeks or ramps, and spinach and mix to incorporate well.
  • Spread the dip into a medium oven-proof dish and sprinkle with the Pepper Jack cheese.
  • Bake for 25 minutes, until the cheese is melted and browned around the edges and the dip is starting to bubble a bit. Cool slightly before serving.

Notes

    1. When cooking with leeks, use the white and light green parts only. The dark green parts are too tough. (You can save them to use in stock-making if you like.)
    2. A 10-inch cast iron skillet, deep-dish pie plate, or medium-sized casserole dish works well for baking.
    3. Favorite accompaniments include pita chips, crackers, tortilla chips, toasted slices of baguette, and/or carrot, celery, and bell pepper sticks.
    4. You can prep this dip 100% in advance, up to a few days ahead. Keep it right in the baking dish, tightly covered, in the fridge. Bake right before serving.
    5. Once cooled, leftovers will keep tightly sealed in the fridge for up to a week.
    I first published this post here in 2009. I've updated the post for clarity, but the recipe remains the same.

Nutrition

Calories: 224kcal | Carbohydrates: 4.2g | Protein: 7.2g | Fat: 18g | Fiber: 0.9g