Here’s the thing: no one hates that warm and cheesy spinach-artichoke dip. In fact, if you pair it with pretty dippers, it’s probably one of the first appetizers to go at your party. But we understand if you feel a little old school dishing one up before the dinner (or pool) party. That’s why we took everything we loved about that dip and spruced it up. This modern recipe still uses frozen spinach for speed and simplicity, but drops the artichokes in favor for tons of fresh scallions and chives. You still have that unbeatable warm cream cheese, but it’s lightened up with sour cream. And a bit of lemon zest brightens everything.
1 tablespoon olive oil
1 bunch scallions (about 6), thinly sliced, dark green parts reserved
10 ounces frozen spinach, defrosted and squeezed very dry
8 ounces cream cheese, softened
8 ounces sour cream
1 tablespoon chopped fresh chives
1½ teaspoons Kosher salt
2 teaspoons lemon zest
Several grinds black pepper
Chips, pita, or crudite for serving
Sat fat 5.92g
How to Make It
Heat oil in a medium skillet over medium-high. Add white and light green parts of scallions and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine; remove from heat.
Transfer scallions and spinach to a medium bowl and let cool slightly. Add cream cheese, sour cream, chives, salt, lemon zest, and several grinds black pepper; stir until evenly combined. Transfer to a serving dish and top with reserved scallion greens. Serve with chips, pita, or crudite
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