This dip is a blend of spinach sautéed in garlic and oil, with red pepper, parmesan, and gorgonzola. The end result is a savory, creamy dip that's perfect on crusty bread, crostini, or tortilla chips.

Today's dip is a twist on the classic "Creamy Spinach Dip," and as such is great for making ahead for company, and serves perfectly alongside everything from light chicken salads to seared steaks. Seriously, this dip is as delicious spread over grilled or roasted meat, as it is on tortilla chips or crackers.

Below we'll go over the ingredients you'll need, and cover some great pairing ideas for this dip. Now, without further delay, let's get to it.

Ingredient Checklist

Fresh Spinach. Be sure to rinse the spinach off thoroughly, and then to drain and dry it as thoroughly as possible before using it.
Garlic. Give the garlic a few good chops, but don't go crazy trying to dice it up, since it is ultimately going to be put through the food processor.
Salt. I'm using regular table salt, but if you have a preferred gourmet salt, feel free to use it.
Red Pepper Flakes. Purely for heat. Feel free to substitute in your favorite chili flakes if you prefer a bit more heat or a bit more 'chili flavor.'
Olive Oil. I'd use a quality olive oil for this dip, since you're going to be tasting the olive oil raw, as such you want a really crisp, clean tasting olive oil, with a lot of 'bright notes.'
Honey. Any honey will do, but since we're using the honey raw, this is one recipe where a 'gourmet honey' would indeed make a difference.
Gorgonzola. Arguably the star of the show, the gorgonzola adds a lot of nice complexity to this dip.
Parmesan Cheese. Regular grating cheese, not a whole to say here.
Lemon Juice. As in all cases, fresher is better, so opt for fresh lemon juice if you happen to have some lemons on hand. Bottled will work fine, but I do suggest fresh.

Can You Make Spinach Gorgonzola Dip in Advance?

Absolutely, and that's one of the things I love about this dip.

Prepare the recipe as per the instructions below, and then place it in a plastic container, or simply cover the bowl you'll be serving it in with either aluminum foil or cling wrap, and place in the fridge for up to three days.

However, be sure to allow the dip to warm at room temperature for at least thirty minutes before eating.

What to Dip in Spinach-Gorgonzola Dip?

Breadsticks. At the risk of being old fashioned, I'm going to suggest breadsticks to pair with today's dips. These breadsticks are much easier to prepare than you might think. Paired with some olive oil for dipping, or even some herbed butter or black coffee, these are super versatile and keep great. As a nice bonus, they never fail to impress the guests.
Flatbreads aka Wheat Tortillas. These are staple in my home. They pair deliciously with almost anything, from being the 'wrap' in egg wraps, to the bread for antipastos, to dipping in oil, or simply as dinner bread. These are definitely worth learning to make.
Crostini. Top this dip on a crostini, and you're good to go.