Photo: Lee Harrelson; Styling: Jan Gautro

Baked Spinach-Parmesan Dip

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.

Sunset APRIL 1999

  • Yield: Makes about 3 cups; 12 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 39%
  • Protein: 7.8g
  • Fat: 9.9g
  • Saturated fat: 3.9g
  • Carbohydrate: 26g
  • Fiber: 1.7g
  • Sodium: 569mg
  • Cholesterol: 14mg

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Baked Spinach-Parmesan Dip Recipe