Spinach Dip Gets A High-Protein Makeover In This Easy Recipe (2024)

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped (about 1½ cups)
• 4 garlic cloves, minced
• 1¼ teaspoons kosher salt
• 1 (16-ounce) package frozen whole-leaf spinach, defrosted, excess liquid squeezed out, and chopped
• ¾ cup full-fat plain Greek yogurt
• ¾ cup (6 ounces) reduced-fat cream cheese
• ½ cup shredded part-skim mozzarella
• ½ teaspoon freshly cracked black pepper
• Pinch of nutmeg
• ¼ cup freshly grated Parmesan cheese

Protein Check

One serving of this recipe (1/6 of the total) contains about 14 grams of protein.

1. Preheat the oven to 375°F.
2. Heat 1 tablespoon of the oil in a sauté pan over medium-low heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes until lightly browned. Add the garlic and ¼ teaspoon of the salt and cook an additional 3 to 4 minutes, or until the onions are light golden but not browned. Remove from the heat, place on a plate, and let cool to room temperature.
3. Pat the spinach as dry as you can and place it in the bowl of a food processor. Add the yogurt, cream cheese, ¼ cup of the mozzarella, the remaining 1 teaspoon of salt, the pepper, and the nutmeg. Process until smooth.
4. Add the onion mixture to the food processor and pulse just 2 or 3 times to combine. Coat a broiler-safe baking dish (8-inch square or 10 by 7 inches) with the remaining 1 tablespoon of olive oil.
5. Transfer the spinach dip to the dish and top with the remaining ¼ cup of mozzarella and the Parmesan. Bake for 15 to 20 minutes or until the dip is heated through and bubbling.
6. Turn the broiler to high and broil for 3 to 4 minutes until the top is well browned. Serve with pita wedges or crudites.

Excerpted fromBIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine HanPhotography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.