What could possibly make a spinach feta dip even more fantastic? Two things: one, adding a secret cheese ingredient (okay, it’s cottage cheese) that adds protein and keeps it from being too rich; and two, having the dippers bake in the very same pan. Smart, right? Welcome to my better-than-ever Spinach Feta Skillet Dip.
First, why cottage cheese? While most spinach dips are laden with cream cheese and mayo, this one gets its creaminess from protein-packed cottage cheese. Not only does this keep the dip from tasting too rich, it’s also the dairy product you’re more likely to keep on hand (and so easy to grab at any store). Briny, tangy feta and freshly-grated Parm round out the cheesy flavors and textures.
And why bake in the dippers? If you’re making a dip, you’re likely serving a crowd—so all the more reason to keep things simple. Not only is this dip served from the same skillet it bakes in, but the dippers are baked right alongside it. And by dippers, we’re talking crispy, fluffy, flaky canned biscuits, ready to be topped with the creamy, cheesy spinach.
Tips for Making Spinach Feta Skillet Dip
Ready to bake up the dip to rule them all this weekend? It couldn’t be easier. Here are some tips for even greater success.
The canned biscuits: My favorite canned biscuits are Trader Joe’s Organic Biscuits, because they have a short ingredient list and bake up with countless flaky layers. Avoid any varieties with a “butter” flavor, which have an artificial taste. Of course, you can also go the homemade route — just cut the dough into 16 small biscuits.
The spinach: I always use a box of frozen spinach here, which you can thaw quickly in the microwave in 1-minute bursts. But if you’re swimming in fresh spinach and need to use it up, that will work great, too. Blanch 12 ounces in boiling water until wilted, drain and rinse with cold water, squeeze dry, and then coarsely chop.
The cottage cheese: Opt for whole-milk cottage cheese, which will more accurately mimic the creaminess of a classic spinach dip. My favorite brand is Good Culture, which doesn’t contain thickeners and has a balanced, slightly tangy flavor.
Spinach Feta Skillet Dip
Ingredients
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3tablespoonsextra-virgin olive oil, divided
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1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
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3scallions, thinly sliced, dark green parts reserved
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2 cloves garlic, minced
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1 cup whole milk cottage cheese
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1/2lemon, zested and juiced
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1/2teaspoonkosher salt
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1/4teaspoon red pepper flakes, plus more for serving
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freshly ground black pepper
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1 cup crumbled feta cheese, divided
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½ cup freshly grated Parmesan cheese, divided
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116-ounce (8 count) can refrigerated biscuits
Directions
Step 1
Gather all ingredients.
Allrecipes / Sara Haas
Step 2
Preheat the oven to 400 degrees F (200 degrees C).
Step 3
Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet (such as cast-iron) over medium heat until shimmering. Add spinach and white and light-green parts of scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and cook for 1 minute more. Transfer to a medium bowl; let cool slightly while you wipe out the skillet.
Allrecipes / Sara Haas
Step 4
Add cottage cheese, lemon zest, lemon juice, salt, red pepper flakes, several grinds black pepper, 3/4 cup feta cheese, and 1/4 cup Parmesan cheese to the bowl with the spinach; stir until combined.
Allrecipes / Sara Haas
Step 5
Brush the skillet with 1 tablespoon olive oil. Cut each biscuit in half to form 16 pieces and roll into balls. Arrange around the rim of the skillet. Brush tops with remaining 1 tablespoon olive oil.
Allrecipes / Sara Haas
Step 6
Set the dip in the center of the skillet and top with the remaining feta. Sprinkle the entire skillet (including the rolls) with remaining Parmesan cheese.
Allrecipes / Sara Haas
Step 7
Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes. Top with reserved scallion greens, several grinds black pepper, and a sprinkle of red pepper flakes. Let rest 5 minutes before serving.
Allrecipes / Sara Haas
Nutrition Facts (per serving)
| 170 | Calories |
| 10g | Fat |
| 15g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe16 | |
| Calories170 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 3g |
16% |
| Cholesterol 11mg |
4% |
| Sodium 368mg |
16% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 6g |
12% |
| Vitamin C 1mg |
2% |
| Calcium 159mg |
12% |
| Iron 1mg |
7% |
| Potassium 122mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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