Spinach and Caramelized Onion Dip

Food & Wine’s Kay Chun makes her lighter version of classic spinach dip with nonfat Greek yogurt.

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  • Servings: Makes 2 cups

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  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 4 ounces curly spinach (4 packed cups), stemmed
  • 1 cup nonfat Greek yogurt
  • 1/4 cup chopped chives
  • 1/2 teaspoon freshly grated nutmeg
  • Salt
  • Pepper
  • Crackers, for serving

How to make this recipe

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until deeply golden, about 15 minutes. Stir in the remaining 1 tablespoon of oil and the spinach and stir until wilted. Transfer to a medium bowl and let cool to room temperature.

  2. Stir the yogurt, chives and nutmeg into the spinach and onion and season the dip with salt and pepper. Serve with crackers.

Make Ahead

The dip can be refrigerated overnight

Contributed By Photo © Eva Kolenko Published June 2016

1072954 recipes/spinach-and-caramelized-onion-dip 2016-05-05T16:45:31+00:00 Kay Chun fast|vegetarian| june-2016 recipes,spinach-and-caramelized-onion-dip 1072954

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