Tested till perfect Warm Mediterranean Spinach Dip

Warm Mediterranean Spinach Dip

This lower-fat version of the well-known creamy spinach dip is best served on slices of crusty Italian bread or baguette, or with flatbread crackers for dipping.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4 cups (1 L)


  • 2 bags (10 oz/284 g each) 2bags (10 oz/284 g each)spinach, washed and trimmed
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2cloves garlic, minced
  • 1 1anchovy, chopped
  • 3/4 tsp 3/4tspfennel seeds
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1/4 tsp 1/4tspsalt
  • 1 bottle (680 mL) 1bottle (680 mL)strained tomatoes, (passata)
  • 1/2 cup 1/2cupgrated romano cheese or Parmesan cheese
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In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside.

In skillet, heat oil over medium heat; cook garlic, anchovy, fennel seeds, hot pepper flakes and salt, stirring constantly, until fragrant and garlic is lightly golden, about 1 minute.

Stir in tomatoes and spinach; heat through, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Spread evenly in pie plate, gratin dish or shallow baking dish; sprinkle with cheese. Broil until hot and bubbly and cheese is golden, about 3 minutes.

Nutritional Information Per 2 tbsp (25 mL) : about

cal 26 pro 1g total fat 1g sat. fat 0
carb 3g fibre 1g chol 2mg sodium 59mg
potassium 175mg

% RDI:

calcium 4 iron 7 vit A 18 vit C 7
folate 11
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