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Parmesan Spinach Dip
Classic full-fat parmesan 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
Yield: 8 servings
Serving Size: 1 /4 cup
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 1/2 cup light sour cream, full fat for Keto
- 5 tbsp light mayonnaise, full fat, check labels for Keto
- 1/3 cup Parmigiano Reggiano
- 1/4 cup scallion, chopped
- fresh pepper to taste
- Combine all the ingredients in a medium bowl.
- Can be made one day in advance and stored in the refrigerator.
- Remove from refrigerator 30 minutes before serving.
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Makes about 2 cups.
Serving: 1 /4 cup, Calories: 79.4 kcal, Carbohydrates: 3.3 g, Protein: 3.2 g, Fat: 6.2 g, Fiber: 0.9 g
70 comments on “Creamy Parmesan Spinach Dip”
This was excellent!
Just made this for a dip party we have a work. Used Greek yogurt instead of the sour cream. It’s delicious! I’m so excited to bring it in tomorrow! Thanks Gina for another great recipe!
I like using greek yogurt for half the mayo and half the sour cream. Yum!
Huge hit at Super Bowl party!! Thanks so much for this recipe!
Made this for a X-mad party in PR!!!! Switched the spinach for frozen kale and it was amazing!!!!!!!!
This is the most addicting dip! I have made it a bunch of times and it always goes fast. Love it and thank you!!
I made this yesterday and it came out even better t, it the next day, itwas really delicious! Thank you for this recipe. I will try this with greek yogurt next time. ????