Spinach Dip
This delicious spinach dip is the perfect crowd pleasing dip! It's baked in the oven and served warm for a perfect appetizer or party dip!
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Appetizer, Dip
Cuisine: American
Diet: Vegetarian
Servings: 10
Calories: 265kcal
- 8 ounces Cream Cheese
- 1 cup Mayonnaise
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion Chopped
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 6 cups Baby Spinach Chopped
Preheat the oven to 350°F (180°C)
Add the cream cheese and mayonnaise to a bowl and mix them together. Set aside.
Add the olive oil, chopped onion, crushed garlic and dried oregano to a frying pan/skillet and sauté until the onions are softened.
Add in the chopped baby spinach and stir in until just wilted.
Fold the cream cheese/mayo mix in with the onions and spinach and smooth down.
If your skillet is oven-safe then you can bake this directly in the skillet. If you don't have an oven-safe skillet then transfer to a 9-inch round pie dish and smooth down.
Bake in the oven for 10-15 minutes until lightly golden on top.
Serve immediately with toasted baguette slices for dipping and/or chips.
- This dip can also be served cold so if you have leftovers you can serve as is, you don't have to reheat it first.
- Leftovers keep very well covered in the fridge for up to 5 days. You can also freeze this dip but there is the possibility of the spinach getting a little watery once thawed, though this isn't a huge issue.
- Make It Dairy-Free/Vegan: You can make this dairy free by using a dairy-free cream cheese like Tofutti. If you want it to also be vegan then also use a vegan mayonnaise like Just Mayo.
Serving: 1Serving | Calories: 265kcal | Carbohydrates: 3g | Protein: 2g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 230mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2007IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg