Food Hack: Cibo’s Spinaci Zola Dip

By Mikka Wee/August 16, 2013

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“You can’t go wrong with Cibo.” I don’t even know how many times I’ve heard that line, and for good reason. Cibo is widely regarded as one of the more popular go-to places for anybody in search of a quick Italian fix. They’ve been serving rich and hearty food for more than 15 years, long enough to develop a cult following composed of families, yuppies, and everyone else in between.

We’ve hacked Cibo’s Penne Al Telefono in the past, but we couldn’t just stop there. We’ve recreated one of their more famous appetizers: the Spinaci Zola Dip (the same recipe we developed for Rogue Magazine’s May issue).

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Who can resist this sure-win combination of Spinach and Gorgonzola? Heck, it’s so good you could feed this to an infant* and he or she would love it more than any type of yucky baby food you spoon from a jar.

Now, Cibo’s Spinaci Zola Dip is yours and mine to recreate at home. Buon appetito!

*We’re kidding. Please don’t feed this to your baby.

Food Hack: Cibo Spinaci Zola Dip

Total Time: 35 minutes / Yield: 1 ramekin

Ingredients

  • 2 tbsp butter
  • 1/2 cup blanched spinach, chopped
  • 1/4 cup cream
  • 1/4 cup water
  • 1/4 cup Gorgonzola cheese
  • 1/4 cup grated mozzarella cheese
  • 1 tsp cane vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Extra grated mozzarella for garnish
  • Crostini chips

Procedure

  1. Heat a non-stick pan over a medium fire.
  2. Melt the butter and sauté the spinach until it wilts.
  3. Add the cream and water. Boil for 2 minutes.
  4. Add the Gorgonzola and Mozzarella cheeses, stir until melted.
  5. Season with cane vinegar, garlic powder, and salt.
  6. Turn off the fire, and transfer the spinach mixture to a food processor.
  7. Blend the spinach until it becomes paste-like in consistency, this takes around 1-2 minutes.
  8. Transfer the mixture into 2 ramekins, and top with more grated mozzarella cheese.
  9. Bake in the oven under the broiler for 5-7 minutes, or until the cheese is melted and browned.
  10. Serve with crostini chips on the side.
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Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Dez

    Wow, I can’t wait to try this! I’m a super fan of Cibo’s Spinaci dip!

  • Addi dela Cruz

    Yay, thank you for this. :)

  • Daniela de Gracia

    MUST. MAKE.

  • escawing

    Hackuracy?

  • Abby

    FINALLY!!!! Go pepper.ph ~

  • Daniela de Gracia

    Can we use other kinds of vinegar?

  • katrina

    Many failed attempts at making this. Thank you for coming up with a recipe! :-)

  • Lesly Bries

    I cheat a little bit to get the “spreadability by adding a teaspoonful of mayo. Doesn’t affect the taste and makes it easier to slap onto bread. :)

    It’s also good for stuffing into cannelloni!

  • Mic

    I hope you hack Cibo’s Insalate Di Mare next? I love the green citrus dressing

  • Alex

    It says Yield: 1 Ramekin – But in the recipe “transfer mixture to 2 ramekins”
    Confirm?