Spinach Dip

Ingredients for Spinach Dip

This is a very versatile and accommodating recipe — adjust to your preferences:

  • One 8-oz. block cream cheese, softened
  • 1 red onion, small-diced
  • 1 roasted red bell pepper, diced
  • 12 kalamata olives, chopped
  • One 16-oz. bag frozen spinach, thawed, and squeezed to remove excess water
  • 3 large garlic cloves, minced
  • 1/4 – 1/2 cup shredded parmesan cheese (in the photo above, toward the left, you’ll see I added some cheddar cheese ball I needed to use-up)
  • 1-1/2 teaspoons salt
  • Several grinds fresh cracked pepper

(could also add mashed marinated artichoke hearts, diced celery for added fiber, cream or milk for a thinner consistency, dried herbs, etc.)


Spinach Dip ready to be baked

Stir ingredients to combine. Taste, and adjust seasonings. Spread evenly in baking dish.  Bake at 350 degrees Fahrenheit for approximately 20-30 minutes, or until lightly browned and bubbling.

This is a great appetizer, especially when thinned with cream or milk before baking, served with crackers or tortilla chips.

I also mound this on top of baked chicken, to enjoy as a condiment to the chicken. I bet this might be nice as a topping for a baked potato.


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