Spinach Dip

5 from 1 vote

A delicious, reliable hot spinach dip that will lure people from all corners of the room to grab a chip and tuck into its cheesy, savory goodness!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: dip, dips, Spinach, veggie dip

Servings: Servings (3 Cups)

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

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 10x7) 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.

If made ahead, refrigerate for up to 24 hours and bake for 20-30 minutes until warm