Classic full-fat spinach dip got skinny by using low-fat ingredients and getting most of it's flavor from Parmigiano Reggiano.
I love using crudites as low-carb dippers such as raw broccoli, celery or carrots, but I usually serve this with reduced-fat crackers or baked chips for my guests. A typical serving size for a dip is usually about 2 tablespoons depending how many appetizers are being served, but I calculated this based on a larger portion.
Creamy Parmesan Spinach Dip
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 79.4 • Fat: 6.2 g • Carb: 3.3 g • Fiber: 0.9 g • Protein: 3.2 g
Ingredients:
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 1/2 cup light sour cream
- 5 tbsp light mayonnaise
- 1/3 cup Parmigiano Reggiano
- 1/4 cup scallion, chopped
- fresh pepper to taste
SO simple and really light! I'm shocked how light this is. It would be delicious as the cheese sauce in a lasagna, mmmm.
ReplyDeleteHi Gina,
ReplyDeleteThis looks excellent! Should it be heated in anyway so that the cheese melts?
1/4 cup for only two points. Holy momma I now want to try this! This would be great with some baby carrots as a weekday snack. The only change I might make might be to include a bit of garlic because I love, love, love it!
ReplyDeleteWow. this look delicious. I have to try it, Thank you thank you.
ReplyDeleteI just got super excited to try this tonight! I've been a big fan of all your recipes for a while. Everybody always goes crazy when I make your southwestern black bean salad. I'm sure this one will be a hit too!
ReplyDeleteSounds awesome! I'll be giving this one a try tonight.
ReplyDeleteJust found your blog. I'm so excited to have a ww friendly recipe source :)
ReplyDeleteWith the new Points Plus, have you considered substituting plain non-fat Greek yogurt and its high protein value for the sour cream? I think I'll make this Christmas Eve and try the yogurt. Looks yummy and healthy!
ReplyDeleteThanks for all your hard work Gina.
Yum! My daughter and I love Spinach dip, so this one will definitely get made...soon.
ReplyDeleteI posted a comment back when you blogged a spinach side dish, and you said you would come up with a spinach dip. Thank you SO much- I can't wait to try this!
ReplyDeleteMichelle, I use greek yogurt all the time, if I think it would work in a recipe without changing the flavor too much. Let me know how it comes out.
ReplyDeleteMarianne, yes you've been in the back of my head! I have a hot version posting tomorrow!
This is great for the holidays. I was looking for a quick simple dish to bring to the in-laws. Thank you.
ReplyDeleteOh, perfect! I will be bringing this to a Christmas party. Thank you!
ReplyDeleteI make my cold spinach dip with either greek yogurt or i just take regular nonfat yogurt and strain out the excess liquid. It tastes slightly different, but everyone always likes it and I love knowing i can induldge in more than a tablespoon or two.
ReplyDeleteThis was wonderful! My husband loved it, too. I'm so excited to try the hot dip you posted today. Thanks again! You're amazing!
ReplyDeleteThese kinds of dips just remind me of the holidays!
ReplyDeleteThis looks fabulous! I will be trying it very soon. I love your website. Great recipes ...the pork chops with mushrooms and scallions was 'to die for' ...YUM!!!
ReplyDeleteOh ...just wondering if you could heat this and make a hot dip ...like the hot artichoke dip at restaurants?
ReplyDeleteChristine, I just posted a hot spinach dip, I would use that recipe instead!!
ReplyDeleteA woman at WW shared that instead of draining and squeezing frozen spinach, she chops up fresh baby spinach and likes it much better.
ReplyDeleteSounds great. And almost like my moms growing up. Except try adding water chessnuts it adds a fun crunch!
ReplyDeleteCan you find the Parmigiano Reggiano in a regular grocery store? If not is regular parmesan cheese an acceptable substitution? Can't wait to try it! BTW---just found this website and am loving it!
ReplyDeleteThanks again for the recipe. I made it today and it was absolutely fantastic. I included a bit of roasted garlic, some red pepper flakes, and a little Worcestershire sauce, but otherwise stuck close to the recipe. The results were pretty fantastic and well worth making. Thanks for the great recipe Gina. I thoroughly enjoyed this and am so happy you shared it with us.
ReplyDeleteNot sure that it affects the points at all, but I mix in a packet of Knorr vegetable soup mix for extra flavor and people go nuts!
ReplyDeleteI'm sure fresh baby spinach would be amazing.
ReplyDeleteYes Lisa, you can find it in the gourmet cheese section of your supermarket. Pecorino romano would be great too.
You're welcome Kelly :)
Paisley- I LOVE adding Knorr vegetable soup to my spinach dip when I have it!
This was delicious!!!
ReplyDeleteI just made this for superbowl last week and it was a hit, no one even knew it was low-fat!!
ReplyDeleteI made this over the weekend with a huge veggie tray instead of french onion dip. 4 people were on WW and everyone loved it.
ReplyDeleteMy own tip is to chop the onions really finely or reduce the amount of onion to start and stir in more as needed. I only put in about half and it was perfect considering a few people at the event do not like onions.
I wish the Parmigiano Reggiano wasn't so expensive! :( It's so hard to eat healthy as a college student on a Koolaid budget. But, I HAVE to make this one day!
ReplyDeleteI made this twice in the last week...delicious!! I add paprika and onion powder and it adds a wonderful flavor. Lynda, I used cheap parmesan in a bottle from target and it was still delicious. I dont know how it compares in nutrition but with some added onion powder and paprika you can reduce the amount of cheese you use and still have great flavor :)
ReplyDeleteMeg, thanks for sharing your tip for those who don't like onions.
ReplyDeleteLynda, you can use any grated cheese, Romano would work too. I understand about the price of the cheese! I buy Pecorino Romano often!
Just whipped this up - used 4 tbsp of light mayo (1 less) and greek yogurt for the light sour cream. Fresh grated Romano 1/4 cup. A sprinkle of garlic powder, no scallions none on hand. This is fantastic - the cheese totally makes it! Thanks for another great one Gina!
ReplyDeleteDoreen
Please don't post this as vegetarian, Parmesan cheese is not!!! As a veggie myself I would just substitute for another cheese but it would be embarrassing if someone served this to a veggie guest.
ReplyDeleteWhy isn't parmesan cheese vegetarian? I mean, I know it's not vegan...but how does cheese have meat in it? Just curious.
ReplyDeleteI wonder what this would be like with come added artichokes? Yum!
I made this tonight to take to a pool party tomorrow. I LOVE spinach dip and was sooo excited at how it turned out. I've actually never made anything like it and it was so easy. I love recipes like this when you just throw everything together in a bowl and mix. I think the green onions gives it an extra "something". DELICIOUS recipe.
ReplyDeleteI've made this quite a few times in the last couple months and it's always yummy (I have to resist eating the entire bowl myself) - last time I forgot to pick up the scallion so I just sprinkled in some onion powder and it was almost as good :)
ReplyDeleteI want to make this for our ladies' bingo night this week. For the scallion, do you chop up both white and green or just the white part? Thanks!
ReplyDeleteI just made this as part of dinner tonight and it was fantastic! The only thing I did different was use 1/4 cup onion (I didn't have scallions) and I added 2 cloves of garlic! Mmmmm.
ReplyDeleteMy husband also loved it and went back again and again! :)
if you want to make it vegetarian, you can buy parmesan cheese with microbial (rather than animal) rennet at trader joes or whole foods
ReplyDeleteCan you substitute the Parmigiano Reggiano with reduced fat grated parmesan, or would that compromise the taste?
ReplyDeleteThis was a fabulous dip! I made it for our Bunco group, and it's the first time I didn't come home with leftovers! I served it with Wheat Thins because I had them on hand, but they would be great with veggies too. Thanks for all of your delicious, healthy recipes!
ReplyDeleteThis sounds so good. I make a similar dish with spinach, chicken, sour cream, mayo, parmesan, zucchini, and a little nutmeg. Mix it all and back. A low carb casserole. I will have to try this dip.
ReplyDeleteIm highly allergic to eggs so mayo is a no go :( what could I substitute to make this since I love spinach dip :)
ReplyDeleteThere is a chobani yogurt conversion chart that says it can sub as mayo( and many other things). My children are also allergic , so I run in to this a lot. Check out their web site.
DeleteI made this over the weekend for a party, and I thought it went over well. I really liked it, and preferred it to other spinach dip recipes I have made in the past using ranch seasoning and other ingredients that usually gave it a weird taste. I am making this again for the 4th of July for my BF's family, and I think it'll be a hit. I paired it with Tastefully Simple's beer bread.
ReplyDeleteYummy! I love spinach!
ReplyDeleteJust made this. I used Romano cheese and added a bit of garlic powder. It is super yummy! You can't even tell that it's a healthier version! As always, I'm never disappointed with your recipes!
ReplyDeleteI love your recipes! I just joined WW and this helps me keep on track. Perfect timing for this as we have a tailgate party tonight! THANK YOU!
ReplyDeleteIs this recipe gluten free? I am looking for a good dip recipe for Thanksgiving and I have a friend, who iit is for, that has a gluten allergy.
ReplyDeleteI love this dip. I serve mine with veggies for an even lighter snack at gatherings.
ReplyDeleteTo know if something is gluten-free, look for ingredients like wheat (or white, or all-purpose) flour or malt. So, yes, this is gluten-free. Just be careful to keep your tools and work surface free from contaminants.
ReplyDeleteTo know if something is gluten-free, look for ingredients like wheat (or white, or all-purpose) flour or malt. So, yes, this is gluten-free. Just be careful to keep your tools and work surface free from contaminants.
ReplyDeleteOk so I made this for my boys and the neighbors on Football Sunday and everyone loooooved it! All the flavors and textures were right on point! Gina you are a wonder for certain!
ReplyDeleteIt is so good my grandkids go crazy for it.
ReplyDeleteHow long will this keep refrigerated?
ReplyDelete