Before we begin, know that this recipe makes a crazy big amount of dip. Big Party Dip. But such a good dip. Just cut the amount in half if you are not entertaining a small mob, as I was when I made this brilliant green and cheese bowl of happiness.
A Deliciously Old School Party Dip
I love a good exciting culinary experience as much as the next guy. New flavors, unexplored cuisines, unusual ingredient combos. That’s what makes going out to eat exciting, not to mention travel, or that delightful invitation to someone’s home who know how to make bibimbap like a pro.
This is the opposite of that—at least for many of us who grew up in a place where comfort-foodey dips were the backbones of all social gatherings. For many of us, most parties were started and anchored with an onion dip made from Lipton Recipe Secrets Onion Soup Mix (though I don’t think it was called Recipe Secrets then).
This was a dry onion soup mix that was simply blended with sour cream, and served with crackers, chips, and/or cut up vegetables (not yet called crudité). It was delicious, though you did need to wait a few minutes before digging in as the sour cream needed a moment to soften up all of those dehydrated bits of onions and seasonings.
Parmesan Feta Spinach Dip: This is a ridiculously crowd-pleasing and easy to make dip that will have your friends jockeying for position next to the bowl.Tweet This
Spinach and Cheese Dip
This spinach and cheese dip is the kind of dip that induces nostalgia for all classic creamy dips, and I am going to offer to bring it to every holiday gathering I get invited to (and there may be a correlation between how many things I get invited to and how confident the host is that I am bringing this dip). Yes, there were and are hot dips, and I am a hot dip supporter of the highest order. But there is something to be said for a regular old cold dip, and a classic one at that.
So, I guess the spinach and feta combo is definitely Greek, also with the addition of the dill and lemon. And the Parmesan is obviously Italian. And the scallions are lots of folks. But all in all, this is kind of Mediterranean in flavor profile. But when you add the sour cream and the cream cheese, well, that to me is an American dip, no matter what else is in there.
Chop the copious amount of spinach either with a large knife and a cutting board, or in a food processor in batches before you start blending the dip. Serve it with cut up vegetables (I’m heavily into multicolored carrots these days), and crackers. You can REALLY hit the nostalgia button hard if you go for Ritz crackers, or those Toll House Butter crackers.
You can make this dip up to three days ahead of time, and keep it tightly sealed in the fridge. Give it a stir before transferring it to a serving bowl.
Other Party Appetizer Recipes:
- Smoked Salmon and Crème Fraiche Puff Pastry Tartlets
- Prosciutto, Asian Pear and Blue Cheese Crostini
- Lamb Satay
- Herbed Cheesy Puff Pastry Bacon Straws
- Mini Croque Monsieurs with Prosciutto
Parmesan Feta Spinach Dip
- 4 ounces cream cheese at room temperature
- 1 cup sour cream
- ¾ cup crumbled feta cheese
- ¾ cup grated Parmesan cheese
- ¼ cup chopped scallions
- 1 tablespoon fresh dill
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper to taste
- ¼ teaspoon cayenne pepper
- 1 pound fresh spinach roughly chopped
- Place the cream cheese, sour cream, feta, Parmesan, scallions, dill, lemon juice, salt and pepper and cayenne in the food processor and blend well. Add the spinach and pulse it in, in batches if necessary. You can decide if you want to leave the spinach in more chopped larger bits, or if you want to run the motor and really make the mixture fairly smooth and uniform.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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This looks delicious, thank you. How much spinach is called for? I don’t see it in the recipe.
Also thanks, I’ve been enjoying your instant pot recipes.
it fell off the bottom! we are converting to a new recipe format, so a few wonky things happen – so sorry , it’s there now! And so glad about the IP recipes!