Indian-Spiced Spinach Dip

Anne Conness shares her recipe

The L.A. Kings are this close to winning it all tonight and we couldn’t be more excited. We’d like to say our joy stems from our love of hockey, our pride for the home team, or even our admiration of goalie Jonathan Quick’s scruffy beard. But really, we’re just happy to have an excuse to eat sports foods. Hot wings are delicious, but they burn with less vigor when there’s no team to root for. Without refs to scream at, do you think the cheese atop your nachos melts as sweetly? And it just feels wrong to dunk anything into a spinach dip unless someone is chasing a ball or a puck around on TV. Well, maybe not with this spinach dip. Chef Anne Conness of Simmzy’s—a top-notch gastropub with branches in Long Beach and Manhattan Beach—makes a cheesy, spinach-flecked appetizer intriguing enough to eat any ol’ time thanks to a sprinkle of curry powder that gives the dip an Indian twist. Serve it with toast points, crackers, or pita chips tonight while cheering loudly for hockey’s rising stars (even if you’re really just cheering for the dip).

 Serves 4

1 1/4 pounds spinach leaves
2 tablespoons canola oil
1 cup onion, diced
1 tablespoon ginger, diced.
1 tablespoon garlic, diced.
1 teaspoon curry powder
1 cup cream
1/2 cup mozzarella
1/2 cup sour cream
1/4 cup sun-dried tomatoes, julienned
1/2 cup Parmesan, shredded
Salt and white pepper to taste


1. Blanche spinach until just wilted. Cool in ice water.
2. Squeeze and chop the spinach.
3. Heat a heavy medium saucepan or rondeau. Add oil, then onions. Cook stirring 5 minutes, then add garlic and ginger.
4. Cook 5 minutes more. Then add curry and cream. Allow to cook for 10 minutes.
5. Add mozzarella, sour cream, sun-dried tomatoes.
6. When combined, add spinach. Season with salt and pepper.
7. When spinach is thoroughly combined, turn off heat.
8. Sprinkle parmesan on spinach and brulee in broiler.
9. Serve with bread or crackers.