Baked Spinach-Parmesan Dip

Baked Spinach-Parmesan Dip Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
This make ahead and versatile dip makes a great party appetizer. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.

Yield:

Makes about 3 cups; 12 servings

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 39 %
Protein 7.8 g
Fat 9.9 g
Satfat 3.9 g
Carbohydrate 26 g
Fiber 1.7 g
Sodium 569 mg
Cholesterol 14 mg

Ingredients

1 package (10 oz.) frozen chopped spinach, thawed
1 cup reduced-fat or regular mayonnaise
1 package (3 oz.) cream cheese
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika
2 baguettes (8 oz. each), thinly sliced

Preparation

1. Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

3. Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

4. Serve hot to spread on baguette slices.

Note:

Alice Chazen, Perry Creek Vineyards, Somerset, Califonia,

April 1999
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