Mostly Spinach Dip

Name: Mostly Spinach Dip
Yield: 6-8
Ingredients: 2 Tbsp extra-virgin olive oil; 1 medium onion, finely chopped (about 1½ cups); 4 garlic cloves, minced; 1¼ tsp kosher salt; 1 (16-ounce) package frozen whole-leaf spinach, defrosted, excess liquid squeezed out, and chopped; ¾ cup full-fat plain Greek yogurt; ¾ cup (6 ounces) reduced-fat cream cheese; ½ cup shredded part-skim mozzarella; ½ tsp freshly cracked black pepper; Pinch of nutmeg; ¼ cup freshly grated Parmesan cheese

Image of Mostly Spinach Dip — Photo by Christine Han

Servings

6-8 servings (3 cups)

Prep Time

15-20 minutes

Cook Time

18-25 minutes

"There is something reliable about spinach dip that will lure people from all corners of the room to grab a chip and tuck into its cheesy, savory goodness. Ask yourself: Do you know anyone who doesn’t like spinach dip? I don’t.

Here we have dropped the traditional mayo and are using a combination of Greek yogurt and reduced-fat cream cheese as the base. We’ve also used some mozzarella and Parmesan for that trademark cheesiness. The pinch of nutmeg might sound odd, but trust me. Nutmeg is used in classic steakhouse creamed spinach for its ability to provide a subtle warmth to the inherently savory dish. It is that little something that brings it all home."

Excerpted from BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine Han photography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.

Author:

Kat Ashmore

Ingredients

2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped (about 1½ cups)
4 garlic cloves, minced
1¼ tsp kosher salt
1 (16-ounce) package frozen whole-leaf spinach, defrosted, excess liquid squeezed out, and chopped
¾ cup full-fat plain Greek yogurt
¾ cup (6 ounces) reduced-fat cream cheese
½ cup shredded part-skim mozzarella
½ tsp freshly cracked black pepper
Pinch of nutmeg
¼ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 375°F.
Heat 1 tablespoon of the oil in a sauté pan over medium-low heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes until lightly browned. Add the garlic and ¼ teaspoon of the salt and cook an additional 3 to 4 minutes, or until the onions are light golden but not browned. Remove from the heat, place on a plate, and let cool to room temperature.
Pat the spinach as dry as you can and place it in the bowl of a food processor. Add the yogurt, cream cheese, ¼ cup of the mozzarella, the remaining 1 teaspoon of salt, the pepper, and the nutmeg. Process until smooth.
Add the onion mixture to the food processor and pulse just 2 or 3 times to combine. Coat a broiler-safe baking dish (8-inch square or 10 by 7 inches) with the remaining 1 tablespoon of olive oil.
Transfer the spinach dip into the dish and top with the remaining ¼ cup of mozzarella and the Parmesan. Bake for 15 to 20 minutes, or until the dip is heated through and bubbling.
Turn the broiler to high and broil for 3 to 4 minutes until the top is well browned. Serve with pita wedges or crudites.

Recipe Note

If made ahead, refrigerate the dip for up to 24 hours and bake, covered, for 20 to 30 minutes at 350°F until warm and bubbling.

Signed copies of BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore are available for purchase here:

Elm Street Books