This Caramelized Shallot and Spinach Dip Recipe Will Start Your Party Right
We combined two classic dips to create one super delicious starter
Nothing says party time like a great appetizer, and our caramelized shallot and spinach dip is a real crowd pleaser. A mashup of French onion and creamy spinach dips created in the Woman’s World test kitchen, we like to serve it with crostini and assorted crisp vegetables. And one of the best things about this dish (besides its delicious flavor)? It preps in just 25 minutes and is table-ready in under an hour.
Dip tips: Sauté shallots low and slow to prevent them from browning too quickly, while still getting that nice caramelized flavor and color. And to give the dip an extra layer of creaminess while still keeping it light, use whipped cream cheese instead of regular
Have you given our caramelized shallot and spinach dip recipe a try? If so, comment below and let us know your thoughts.
Related: Baked Artichoke Dip Recipe: The Ultimate Creamy + Savory Snack
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. extra-virgin olive oil
- 4 large shallots, sliced
- Kosher salt
- Fresh black pepper
- 4 cloves garlic, grated
- 1 (9–10 oz.) pkg. frozen spinach, thawed, drained
- 1 tsp. lemon zest
- 4- 6 oz. whipped cream cheese
- ½ cup sour cream
- 1 Tbs. lemon juice
- 2 Tbs. chopped fresh parsley
- As sorted vegetables and crostini, for serving
Instructions
In medium nonstick skillet, heat oil over medium-low heat. Add shallots and season generously with salt and pepper.
Cook, stirring occasionally, until shallots are softened and caramelized, 25–30 min. (If browning too quickly, turn down heat slightly. If too dry, add a splash of water.)
Increase heat to medium; add garlic. Cook, stirring occasionally, until fragrant, about 30 sec. Stir in spinach and lemon zest. (The spinach doesn’t need to be cooked, but heating it up helps remove excess water.)
Remove skillet from heat; stir in cream cheese until combined (heat from shallot mixture will help warm cream cheese but not completely melt it). Stir in sour cream, lemon juice and parsley. Transfer to serving bowl. Arrange vegetables and crostini on serving platter. Place dip in center.(Note: Dip can be served warm, at room temp. or chilled until ready to serve.)
