Spinach Feta Skillet Dip Recipe

You’ll never want to make another party dip again. 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. 

Spinach Feta Skillet Dip Recipe

Spinach Feta Skillet Dip Recipe

Krysta
You’ll never want to make another party dip again. 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. 
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Greek
Servings 16
Calories 170 kcal

Ingredients
  

  • 3 tablespoons extra-virgin olive oil divided
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed very dry
  • 3 scallions thinly sliced, dark green parts reserved
  • 2 cloves garlic minced
  • 1 cup whole milk cottage cheese
  • 1/2 lemon zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes plus more for serving
  • freshly ground black pepper
  • 1 cup crumbled feta cheese divided
  • ½ cup freshly grated Parmesan cheese divided
  • 1 16- ounce 8 count can refrigerated biscuits

Instructions
 

  • Gather all ingredients.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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