Ruth’s Chris Spinach Rockefeller Dip

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the butter and olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent.
3. Stir in the garlic and cook for about 30 seconds, until fragrant.
4. Add the spinach and cook for 2–3 minutes, stirring, to remove any remaining moisture.
5. Reduce the heat to low and add the cream cheese, stirring until fully melted and smooth.
6. Mix in the heavy cream, sour cream, Parmesan cheese, salt, black pepper, nutmeg, and optional heat. Stir until creamy and well combined.
7. Transfer the mixture to a baking dish and spread evenly.
8. Bake uncovered for 15–20 minutes, until hot, bubbly, and lightly golden on top.
9. Serve warm.

Variations

• Add finely chopped shrimp or crab for a seafood Rockefeller twist.
• Substitute Gruyère for part of the Parmesan for a nuttier flavor.
• Use fresh spinach instead of frozen, cooked down and well drained.
• Finish under the broiler for a lightly browned top.

Tips

• Drain the spinach extremely well to avoid a watery dip.
• Keep the heat low when melting dairy to maintain a smooth texture.
• Let the dip rest a few minutes after baking so it thickens slightly.
• Serve with toasted crostini, crackers, or warm garlic bread for the full steakhouse experience.