Parmesan Spinach Dip

  • Yield 2 cups

This dip is different from classic spinach dips because it's made with reduced quantities of low-fat mayonnaise and sour cream, allowing all the other tasty flavors to come through.


1/2 small white onion, roughly chopped
1 clove garlic, smashed
Grated zest of 1 large lemon
1 tablespoon fresh lemon juice
1 package (10 oz/280 g) frozen chopped spinach, thawed and water squeezed out
1/2 cup (120 ml) reduced-fat mayonnaise
1/2 cup (120 ml) reduced-fat sour cream
1/2 cup (60 g) freshly grated parmesan cheese, preferably Parmigiano-Reggiano
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper


  1. In the work bowl of a food processor fitted with the metal blade, process the onion, garlic, and lemon zest until finely minced. Add the spinach and pulse several times until finely chopped. Add the mayonnaise, sour cream, Parmesan, lemon juice, salt, and pepper. Process just until the dip is well mixed but not puréed smooth. Taste and adjust the seasoning. Transfer to a serving bowl and serve immediately. (This dip can also be prepared up to 1 day in advance. Cover and refrigerate, removing from the refrigerator 20 minutes before serving.)
  2. Suggested Dippers: Crudités, crostini, baked pita chips, baked bagel chips, baked potato chips, seeded tortilla chips

–This recipe reprinted with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, ChronicleBooks (2010)



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