Parmesan Spinach Dip

  • Yield: 2 cups


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


In the workbowl 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.)

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)

Nutritional Info *per serving

  • Calories 56
  • Fat 4.3 g
  • Saturated Fat 1.5 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.5 g
  • Cholesterol 8 mg
  • Sodium 194 mg
  • Carbohydrate 2 g
  • Fiber 1 g
  • Protein 2 g
  • Calcium 70 mg
  • Iron 0.4 mg