Ingredients
Dip
- 1 10-oz package frozen chopped spinach 283 g; cook according to package instructions, cool enough to handle and squeeze dry
- 8 oz cream cheese 227 g, cut into small cubes
- 1/2 cup sour cream 120 g
- 1/2 cup finely grated Parmesan 40 g
- 1 teaspoon olive oil
- 1 small onion 100 g, finely diced
- 2 garlic cloves minced
- 2 tablespoons water 30 mL; plus a little more if needed
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fine salt only if needed after tasting
Equipment
- 1 Medium saucepan or skillet
- 1 Fine-mesh strainer
- 1 Clean kitchen towel or sturdy paper towels, for draining spinach
- 1 Spatula
- 1 Food thermometer
Instructions
- Cook the frozen spinach according to its package instructions. Let it cool enough to handle, then press in a strainer and squeeze in a clean towel until very little liquid remains. Separate any compact clumps.
- Warm olive oil in a medium saucepan or skillet over medium-low heat. Cook onion for 6–8 minutes, stirring, until soft without browning. Add garlic and cook for 30 seconds.
- Lower heat. Add cream cheese, sour cream and 2 tablespoons water. Stir gently until smooth; avoid a hard boil. Add spinach and stir until evenly distributed and hot throughout.
- Stir in Parmesan and black pepper. Warm gently until the dip reaches 165°F (74°C), stirring to heat evenly. Remove from heat, stir in lemon juice, then taste before adding the small amount of salt. Add water a teaspoon at a time if needed for a scoopable texture.
- Transfer to a heatproof serving bowl and divide into 8 appetizer portions. Offer clean serving utensils and your choice of bread, crackers or vegetable sticks; dippers are additional.
Nutrition
Calories: 170kcalCarbohydrates: 5gProtein: 5gFat: 15gFiber: 1.3g
Video
Notes
Contains milk. Check Parmesan rennet if vegetarian suitability matters. Follow the spinach package cooking instructions; thawing alone is not a substitute when cooking is required. Keep perishable dip above 140°F (60°C) for hot holding, or refrigerate within 2 hours, within 1 hour above 90°F (32°C). Store in a shallow covered container at 40°F (4°C) or below for up to 3–4 days. Reheat to 165°F (74°C), stirring; add a little water if needed. Estimated nutrition is per one-eighth of dip, excluding all dippers, using standard full-fat dairy values: cream cheese about 770 kcal + sour cream 240 + Parmesan 170 + spinach 65 + onion/garlic 50 + oil 40, divided by 8, rounded. Estimated cost basis: $2.50 cream cheese + $1.50 spinach + $0.75 sour cream portion + $1 Parmesan portion + $0.75 onion, garlic, oil and seasoning, about $6.50 total; prices vary. Video by Laura Vitale, Laura in the Kitchen, demonstrates a stovetop spinach dip with cream cheese, onion, garlic, Parmesan and water. This version adds sour cream and lemon, uses less oil and a different yield, and serves in a bowl rather than a bread bowl.