Classic Party Food: 3 Takes on Spinach Dip

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Apr 3, 2012
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(Image credit: Apartment Therapy)

Every chain restaurant has one, and for good reason—spinach dip is a crowd pleaser that’s delicious and feels virtuous just because it’s green. (FYI if it’s bubbling and cheese-crusted, it’s not.) Here are three versions: One hot and gooey, one cold and healthy, and one adorably served up in mini bread bowls.

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1. Spinach and Artichoke Dip, from the Kitchn. Nealey’s version of a Southern staple, using fresh (not frozen!) spinach, artichokes, wine, cream, and sour cream. Delicious.
2. Spinach Avocado Dip, from Martha Stewart Living. The idea of mixing wilted spinach and greek yogurt with mashed avocado sounds so appealing. And healthy! We love the sugar snap peas for dipping, too.
3. Baked Spinach Dip Mini Bread Bowls, from Picky Palate. We’ve made these twice for baby showers, and they’re a hit. You use store-bought biscuit dough to make little bread bowls that are super cute (FYI we used frozen spinach with perfectly good results).

What’s your favorite spinach dip?

Related: 15 Essential Dips and Spreads for Summer Parties

(Images: 1. Nealey Dozier; 2. Whole Living; 3. Jenny/Picky Palate)

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