Baked mozzarella and spinach dip


There’s 3 key steps to whip this up – make the tomato based sauce, melt the mozzarella on top and toast some crusty bread to go with. Simple as that! Pop it in the centre of the table and enjoy the melted goodness this dish brings. Savor the ooziness of the cheese – dunking slices of warm crusty bread in, scooping up chunks of spinach as you go along and catching on to the stringy pieces of melted mozzarella. An effortlessly good way to please any crowd!

Serves 4 (starters)

What you’ll need: 

2 tsp. extra virgin olive oil

1/2 onion, diced

4 garlic cloves, chopped

2 tbsp. tomato paste

2 tbsp. red wine

2 x 400g cans of chopped tomatoes

2-3 tbsp. fresh parsley, chopped

2 -3 tbsp. fresh basil, chopped

1 tsp. dried oregano

1/2 tsp. dried chilli flakes

1 tsp. brown sugar

salt, to taste

2-3 cups of fresh baby spinach

250g mozzarella

1 baguette, or any crusty bread

extra virgin olive oil and a clove of garlic, cut in half

Let’s kook: 

1) Heat the oil in a saucepan, add the onions and saute for 3 mins.

2) Add the garlic and saute for another min.

3) Add the tomato paste.

4) Then the wine and stir.

5) Add both cans of chopped tomatoes.

6) Add the parsley, basil, oregano, chilli flakes, brown sugar and salt. Stir everything together.

7) Bring the sauce to a boil.

8) Cover and simmer on low for 30 mins, stirring occasionally.

9) Pre-heat oven to broil. Cut the bread into aprox. 2 cm slices.

10) Line up the bread on a tray and brush the slices with olive oil.

11) Stick the bread under the grill until golden brown.

12) Rub the toasted slices with garlic and set aside.

13) Throw the spinach into the sauce and stir until the spinach wilts.

14) Pour the sauce into an oven safe dish.

15) Slice the mozzarella into aprox. 1cm slices.

16) Lay the mozzarella slices over the sauce.

17) Sprinkle parsley on top.

18) Pop in the oven and broil until the cheese is melted.

19) Serve immediately with the toasted bread.

Till next time…Outskies!

Srey x


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