This post may contain affiliate links.
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 light 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.
😍 Why You’ll Love My Mostly Spinach Dip
This take on a beloved classic is the perfect light and cozy appetizer for Easter or any meal, filled with spinach, a generous helping of cheese and a sprinkle of nutmeg that adds an extra something special. As if you needed any further convincing to give this a try, it’s a bonus that this recipe won’t make you feel like you need a nap before you’ve made it to your main course!
🗒️ Ingredients
Spinach – Frozen or fresh, spinach is a leafy green I reach for often. With its mild, slightly sweet taste which comes alive when cooked, it’s the perfect star for this dip – not too bold, and ready to be paired with an array of tangy, nutty, warm flavors!
Onion – Often you’ll see onion excluded from classic spinach dips, but trust me, it’s included here for a reason! An onion’s bitterness and sharpness softens when cooked to become sweet and rich, and because this dip is served hot, we get treated to all that stunning flavor.
Garlic – Similar to the onion, garlic mellows when cooked becoming more sweet and aromatic. Soft, buttery garlic adds another layer of flavor that, as a garlic lover, I simply cannot get enough of!
Greek Yogurt – We’re reaching for Greek yogurt as a substitute for the mayonnaise that would be used traditionally in a spinach dip. It’s a lighter, healthier option and is a beautiful base that’s creamy and tangy all at once!
Neufchatel Cheese – Neufchatel is a soft, slightly crumbly cheese that tastes a bit tangier than your average cream cheese. It also has a slightly grainier texture – but don’t let that fool you! It’s not something you’re likely to have in the fridge, but as a base for this dip especially, it is well worth searching for in your grocery store!
Mozzarella – I’ve heard someone say that mozzarella is like biting into a spring day, and I’m not sure I can fault that explanation! It’s milky, a bit earthy and even slightly floral, but regardless of how you describe it, it is an incredibly versatile cheese that adds so much of the stringy cheesy goodness this recipe calls for.
Parmesan – Parmesan is a rich cheese that’s often used for finishing dishes. With a complex flavor that is a little bit nutty, a little bit tangy and perfectly bold, it really is the perfect finishing touch!
Nutmeg – Known for its aromatic warmth, nutmeg is a stunning, often unexpected addition to everything from baked goods to meats. In this dip, it’s that special something that is guaranteed to have guests asking for your recipe.
👩🍳 How to Make My Mostly Spinach Dip
🔥 Preheat the oven to 375 degrees F.
🧅 Heat the oil in a saute pan over medium-low heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes. Add garlic and ¼ teaspoon salt and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and let cool to room temperature.
🥬 Pat spinach as dry as you can, and place in the bowl of a food processor. Add the yogurt, cream cheese, ¼ cup of the mozzarella, remaining one teaspoon of salt and the pepper, and nutmeg. Process until smooth.
🧑🍳 Add the onion mixture to the food processor and pulse just 2-3 times to combine.
🧀 Coat a broiler-safe baking dish (8-inch square or 10×7) with 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 Hi and broil for 3-4 minutes until the top is well browned.
🥗 Serve with pita wedges or crudite.
🌟 Variations
I’m sure that spinach dip has been consumed in almost every household, and with that comes countless variations – everyone I speak to has a slightly different take, and I just can’t get enough! Here are some variations to this dip that you might want to try at your next dinner party:
- For some crunch, you could opt to add in some diced bell peppers, celery or even some water chestnuts.
- I’ve recently seen spinach dips being made in the centre of a crusty loaf – cut the middle of the loaf out creating a bowl shape to put your dip into. Bake the dip in the bread, and use your bread-bowl as a dipping option.
- Stir in some artichoke hearts if you fancy.
- Add some Jalapeños for some extra kick.
🤲 Substitutions
As with any recipe, this is subject to personal preferences and when developing this, I was craving a spinach dip that didn’t leave me feeling heavy and full before reaching the main meal! Subsequently, I’ve opted for a range of lighter ingredients in this recipe: reduced-fat cream cheese, part-skim mozzarella cheese etc – and I want to assure you, if you would prefer to use full-fat options, this dip will taste just as good!
📓 Best served with
- Pita bread wedges
- Crudite
- Your favorite sturdy dipping chips
🧠 Common Questions
Absolutely! Refrigerate for up to 24 hours and bake for 20-30 minutes until warm and bubbling
Of course – spinach has a very mild, earthy flavor which is what makes it perfect for this dip, but you can substitute it with Kale or Swiss Chard.
Yes, wilt your spinach in a saucepan first, pat it dry and then proceed with the recipe as stated!
Mostly Spinach Dip
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 ¼ teaspoons salt, divided
- 16 oz. package frozen whole leaf spinach defrosted, excess liquid squeezed out, and chopped
- ¾ cup plain Greek Yogurt
- ¾ cup Neufchatel cheese (reduced-fat cream cheese), 6 ounces
- 2 ounces shredded part-skim mozzarella cheese, about 1/2 cup
- ¼ cup Parmesan cheese, grated
- ½ teaspoon fresh ground pepper
- Pinch of nutmeg
- Olive oil
Instructions
- Preheat the oven to 375 degrees F.
- Heat the oil in a saute pan over medium-low heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes. Add garlic and ¼ teaspoon salt and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and let cool to room temperature.
- Pat spinach as dry as you can, and place in the bowl of a food processor. Add the yogurt, cream cheese, ¼ cup of the mozzarella, remaining one teaspoon of salt and the pepper, and nutmeg. Process until smooth.
- Add the onion mixture to the food processor and pulse just 2-3 times to combine.
- Coat a broiler-safe baking dish (8-inch square or 10×7) with 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 Hi and broil for 3-4 minutes until the top is well browned.
- Serve with pita wedges or crudite.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
