How to make
The spinach leaves are washed and left in a colander to drain well and dry (weigh when dry, not wet).
Grind them in a food processor into small pieces (not into a fine mixture) along with the peeled clove of garlic.
Add the cottage cheese, cream, olive oil, black pepper, Brie cheese and goat cheese pieces. If desired, add a little salt depending on the saltiness of the cheeses.
The mixture is distributed in small refractory bowls or in one larger one (but it should not be wide). Sprinkle with grated cheddar and bake in a 360°F (180°C) oven for 20-25 minutes or until the cheddar has melted and aquires a golden color.
While the appetizing dip is baking, also bake the tortillas, which we will serve it with.
They are cut into triangles like nachos. Drizzle with olive oil and sprinkle with cayenne pepper flakes. They are placed in a baking pan, without overlapping and put in the oven next to the small baking pan with the dip.
After they both aquire an appetizing color on top, they are taken out and served immediately while they are warm.
A very interesting baked dip that I am making for the first time and I am surprised that it is very different from the ordinary cold dips.
I hope you enjoy the Baked Spinach and Cheese Dip too.
