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Caramelized onion spinach dip

Cassie Laemmli is the recipe developer, food photographer and writer behind the blog, Bake Your Day. She lives in Kansas City with her husband Paul. Her food blog is all about her love for food, for people and for life, especially living...

Less guilt, tons of flavor

Creamy dips can be full of indulgent ingredients, but this caramelized onion spinach dip reduces the guilt by using Greek yogurt.

Daily Flavor

Less guilt,
tons of flavor

Creamy dips can be full of indulgent ingredients, but this caramelized onion spinach dip reduces the guilt by using Greek yogurt.

spinach onion dip

Pass up those premade dips full of preservatives and extra calories. This homemade spinach dip is a cinch to make and tastes better, too!

Caramelized onion spinach dip recipe

Yields about 2 cups

Ingredients:

For the caramelized onions:

  • 3 teaspoons olive oil
  • 2 yellow onions, coarsely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1-2 tablespoons water

For the dip:

  • 16 ounces plain Greek yogurt
  • 1/4 cup mayonnaise (optional)
  • 10 ounces frozen chopped spinach, thawed and drained of excess water
  • 1 can water chestnuts, chopped
  • 1 package of vegetable dip mix (like Knorr)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Directions:

For the caramelized onions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add the onions, garlic and salt and stir to combine. Cook for about 10 minutes until the onions are soft. Add the water and stir to combine. Reduce the heat to medium and cover pan, leaving it slightly cracked. Continue cooking, stirring often, until onions are nicely caramelized.

For the dip:

  1. Mix the yogurt, mayonnaise, spinach, water chestnuts, dip mix, cheeses, cayenne pepper, black pepper and salt in a large bowl.
  2. When the onions are caramelized, add them to the yogurt mixture and stir well to combine.
  3. Cover and refrigerate for at least 30 minutes. Serve chilled with chips, crackers, pita bread or veggies.

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