Spinach and Caramelized Onion Dip

recipe Detail


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


- 1 cup frozen spinach, thawed and drained

- 1 large onion, thinly sliced

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- Salt and pepper, to taste


1. In a medium sized pan, heat 1 tablespoon of olive oil over medium heat.

2. Add the thinly sliced onion to the pan and cook until it becomes caramelized, stirring occasionally. This should take about 10-12 minutes.

3. While the onions are cooking, in a separate bowl, mix together the thawed and drained spinach with 1 tablespoon of olive oil, garlic powder, onion powder, dried thyme, dried oregano, and salt and pepper to taste.

4. Once the onions are caramelized, remove them from the pan and set aside.

5. In the same pan, add the spinach mixture and cook for about 5 minutes, or until the spinach is heated through.

6. Remove the spinach from heat and let cool for a few minutes.

7. In a food processor or blender, blend the caramelized onions and spinach mixture together until smooth.

8. Serve the dip warm with your favorite chips or crackers.

Enjoy your homemade Spinach and Caramelized Onion Dip!

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