This Spinach and Roasted Tomato Dip gives me nostalgia from my childhood. It felt like whenever my mom said we were 'cleaning out the fridge', spinach dip was made (I'm sure she'd attest that now). However, its such a simple, cozy dish that is a perfect appetizer - football Saturdays, potlucks, or just around your kitchen table, surely to be loved by all.
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ingredients for this spinach and roasted tomato dip
Parmesan cheese: Parmesan caramelizes perfectly when baked in this recipe.
Feta cheese: Feta has a bit of a stronger flavor than parmesan and adds a softer texture.
Plain greek yogurt: Gives some tang and is also perfectly creamy. I used 2% low fat.
Fresh chopped spinach: I tested this with frozen spinach, however I do not recommend as it comes out too liquidy.
Cherry tomatoes: When baked, the acidity in the tomatoes is just enough.
Italian seasoning: To round out all of the flavors.
how to make this spinach and roasted tomato dip
This recipe is so easy and comes together in just a few steps.
- Preheat oven to 350F.
- Mix cheeses, yogurt, and tomatoes altogether.
- Then fold in chopped spinach and seasoning.
- Layer into oven safe dish and bake for 30 minutes. To finish it off, broil for 3-5 minutes or until cheese is golden.
- Serve with choice of crackers, toasted bread, veggies or just eat it by the spoon.
your spinach dip questions answered:
Can I store this dip as leftovers? Absolutely! You can put in an air-tight container or leave it in its baking dish and cover with plastic wrap or foil and keep in the refrigerator for up to three days. Reheat in a microwave safe bowl in 30 second intervals, or you can also enjoy it cold!
Do I have to use the cheeses you mention? Of course not! Use your favorites. You might find that creamy mozzarella or a goat cheese is your thing. Experiment with it!
What should I serve this dip with? Crackers, chips, fresh veggies, or crusty bread are just a few possible dipping vessels. If you want to use bread here's my favorite way to make it nice and crispy: Cut up slices of fresh bread, toss with some olive oil, Italian seasoning / salt + pepper, and broil at 525F for 5 minutes or until bread is golden brown.
Does this dish have to be an appetizer? Although having spinach dip as an appetizer is the most common way to serve it, that's just the beginning. I love slathering some on some crusty bread when building a sandwich or topping roasted chicken with it as a dreamy dinner main.
Other dips you're sure to love...
Spinach & Roasted Tomato Dip
- 8" ramakin baking dish
- Measuring Cups
- cheese grater
- Cutting Board
- chopping knife
- 3 oz parmesan cheese, grated
- ½ cup feta cheese, crumbled
- ½ cup plain greek yogurt, I used 2% low fat
- 2 cups fresh chopped spinach, I tested this with frozen spinach and it comes out way too liquidy
- ¾ cup small cherry tomatoes, ~ 8 tomatoes
- 1 tsp italian seasoning
- fresh vegetables
- toasted bagette bites
- fresh bread
- seasoned crackers
- Preheat oven to 350F.
- Mix together cheeses, yogurt, and tomatoes.
- Fold in chopped spinach and seasoning.
- Layer into oven safe dish and bake for 30 minutes. Broil for 3-5 minutes or until cheese is golden.
- Serve with choice of crackers, toasted bread, or just eat it by the spoon.
I'd love to hear your thoughts in the comments below. It's my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Spinach and Roasted Tomato Dip
1 serving: 7 grams Carbs | 13 grams Fat | 14 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.