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Baked Spinach-Parmesan Dip





Yields
Makes about 3 cups; 12 servings

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.

su – Baked Spinach-Parmesan Dip




Photo: Lee Harrelson; Styling: Jan Gautro
 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
Step 1
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.

Step 2
2

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

Step 3
3

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

Step 4
4

Serve hot to spread on baguette slices.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories227
% Daily Value *
Total Fat 9.9g13%

Saturated Fat 3.9g20%
Cholesterol 14mg5%
Sodium 569mg25%
Total Carbohydrate 26g10%

Dietary Fiber 1.7g7%
Protein 7.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.