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.


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


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


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.

Alice Chazen, Perry Creek Vineyards, Somerset, Califonia,


April 1999
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