Ruth’s Chris Spinach Rockefeller Dip

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and well-drained
• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional, but classic)
• 1/4 cup chopped cooked shrimp (optional, Rockefeller-style twist)

Instructions:

1. Sauté the aromatics:
   In a skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the spinach:
   Stir in the drained spinach and cook for 2–3 minutes, allowing excess moisture to evaporate.
3. Make it creamy:
   Lower the heat and add the cream cheese, stirring until fully melted and smooth. Slowly pour in the heavy cream, stirring constantly.
4. Cheese and seasoning:
   Add the Parmesan, mozzarella, salt, pepper, and nutmeg (if using). Stir until the dip is thick, creamy, and well combined.
5. Optional shrimp addition:
   Fold in the chopped cooked shrimp and warm through for 1–2 minutes.
6. Serve:
   Transfer to a serving dish and serve warm.

Serving Suggestions

• Serve with toasted baguette slices or crostini
• Pair with crackers, pita chips, or tortilla chips
• Excellent as a steakhouse-style appetizer or party dip

Tips

• Squeeze spinach very dry to avoid a watery dip
• Fresh spinach can be used; sauté and chop before adding
• For extra richness, replace half the cream with sour cream

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.