Ham-and-Spinach Dip

Prep Time:
25 mins
Total Time:
55 mins
6 to 8 Serves

This recipe calls for Black Forest ham, but feel free to get creative and substitute serrano, prosciutto, or your favorite. Also, use frozen spinachin lieu of fresh, because it's equally yummy and a huge time-saver.


  • 2 tablespoons unsalted butter

  • ½ small onion, finely chopped (½ cup)

  • ¼ cup unbleached all-purpose flour

  • ½ cups whole milk, room temperature

  • ¼ teaspoon sweet paprika, plus more for sprinkling

  • ½ cup finely chopped Black Forest ham (2 ½ ounces)

  • 1 ¼ cups shredded Manchego cheese (4 ounces)

  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • Kosher salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, 3/4 cup cheese, and spinach. Season with salt and pepper.

  2. Transfer mixture to a 1-quart baking dish. Top with remaining 1/2 cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.

    Armando Rafael

Cook's Notes

This dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it's time to cook, remove the plastic and add 5 to 10 minutes to the baking time. The broiling time is still 3 minutes.

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