Spinach Dip

This spinach dip can be served cold schmeared on slices of whole wheat bread or baked until warm and bubbly for dipping tortilla chips. We have even used it as the base for a sandwich topped with sliced radishes.

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1 bag spinach, roughly chopped
2 cloves garlic, minced
1 onion, sliced thinly
1/4 tsp chili flakes
1 lemon, zest and juice
8 oz cream cheese or ricotta, room temperature


  1. In a small frying pan heat a glug of olive oil over medium heat
  2. Add the chilies and fry for 30 seconds then add the onion and garlic with a big pinch of salt
  3. Sweat until the onions are soft, then add the spinach and briefly cook until just wilted
  4. Remove from the heat and add the lemon juice
  5. In a medium sized bowl combine the cream cheese and lemon zest
  6. Add the spinach and stir until evenly combined then serve as you like