Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Focaccia Spinach Dip
Equipment
- Oven
- oven mitts
- Mixing bowl
- spatula
Ingredients
Farmers Market Ingredients
- 1 container chèvre cheese
- 1 pack spinach
- 1 focaccia round loaf
Grocery Store Ingredients
- 8 oz cream cheese
- 1 packet onion soup and dip mix
- 2 tsp salt
- 2 tsp black pepper
- multi grain crackers (optional)
Instructions
- In a bowl, mix the cream cheese, onion soup mix, chevre, black pepper, and salt.
- Fold in the spinach. You can add other ingredients such as parmesan or mozzarella cheese.
- Hollow out the focaccia bread bowl and toast for 8 to 10 minutes.
- Add the dip to the toasted focaccia bowl and place on a baking sheet. Bake for 15 to 20 minutes or until hot and slightly browned on top. Serve with leftover focaccia bread, crackers, or vegetables and enjoy!
Notes
Substitutions
- Chèvre Cheese: cream cheese, feta
- Spinach: baby kale, Swiss chard, arugula
The Start Local recipe series is generously supported by Illinois Farm Bureau.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
