Roasted Spinach and Pine Nut Dip

Name: Roasted Spinach and Pine Nut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) fresh baby spinach, patted dry; ½ cup (70 g) pine nuts; 3 clove (15 g) garlic cloves, minced; 4 tbsp (60 ml) extra virgin olive oil, divided; 1 cup (240 ml) full-fat Greek yogurt, at room temperature; 4 oz (115 g) cream cheese, at room temperature, cut into small cubes; 2 tbsp (30 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ tsp (2 g) lemon zest (optional); ¼ cup (30 g) freshly grated Parmigiano-Reggiano (optional)

From the MyKitchenBank Kitchen

A warm, creamy Mediterranean dip made with roasted spinach, toasted pine nuts, garlic, and Greek yogurt. The spinach is roasted until tender and sweet, the pine nuts add buttery richness, and fresh lemon juice brightens the whole dish. Serve warm or at room temperature with crackers, pita, or fresh vegetables.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: About 2 cups (500 ml)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Gather spinach and pat it dry with paper towels to remove excess moisture
Measure all ingredients before you start roasting

1
Toast the pine nuts
- Heat a small skillet over medium heat.
- Add the pine nuts and toast, stirring constantly, for 3–4 minutes until fragrant and golden brown.
- Watch carefully as they burn quickly.
- Transfer to a plate to cool.
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Ready when: Pine nuts are golden brown and fragrant
Tip: Stir constantly to prevent burning; pine nuts can scorch in seconds.
2
Prepare spinach for roasting
- Pat the fresh spinach dry with paper towels to remove as much moisture as possible.
- Toss the spinach with 2 tablespoons (30 ml) of olive oil and half of the minced garlic.
- Spread evenly on the baking sheet in a single layer.
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Ready when: Spinach is evenly coated and spread in a thin layer
Tip: Dry spinach prevents the dip from becoming watery; moisture is the enemy.
3
Roast the spinachOven 400°F / 205°C
- Roast at 400°F (200°C) for 15–18 minutes, stirring once halfway through, until the spinach is completely wilted and the edges are slightly crispy and darkened.
- The spinach should be quite dry.
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Ready when: Spinach is completely wilted with some edges darkened and crispy
Tip: Roasting concentrates the spinach flavor and removes moisture for a thicker dip.
4
Toast remaining garlic
- While the spinach roasts, heat the remaining 2 tablespoons (30 ml) of olive oil in a small skillet over medium-low heat.
- Add the remaining minced garlic and cook gently for 2–3 minutes until softened and fragrant but not browned.
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Ready when: Garlic is soft, fragrant, and pale golden
Tip: Low heat prevents garlic from burning and turning bitter.
5
Combine dairy and blend
- Add the Greek yogurt and cream cheese to a food processor.
- Pulse until smooth and well combined.
- Add the roasted spinach, toasted garlic with its oil, and half of the toasted pine nuts.
- Pulse until the mixture is mostly smooth but still has some texture—do not over-blend to a puree.
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Ready when: Mixture is creamy and combined with visible spinach and nut pieces
Tip: Stop pulsing before it becomes completely smooth; some texture makes it more interesting.
6
Season and finish
- Stir in the fresh lemon juice, sea salt, and black pepper to taste.
- Fold in most of the remaining toasted pine nuts (reserve a few for garnish).
- Taste and adjust seasoning, adding more salt, lemon juice, or red pepper flakes as desired.
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Ready when: Dip is well seasoned and tastes bright and balanced
Tip: Lemon juice brings out the flavors; add it gradually so you don't over-sharpen the dip.
7
Serve and garnish
- Transfer the dip to a serving bowl.
- Drizzle lightly with additional olive oil, then garnish with reserved pine nuts, lemon zest, and grated Parmigiano-Reggiano if using.
- Serve warm or at room temperature with pita chips, crackers, or fresh vegetables.
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Ready when: Dip is garnished and ready to serve
Tip: A drizzle of good olive oil on top makes it look restaurant-quality.

Good to know

Tips

Roasting the spinach is key: it concentrates flavor and removes water that would make the dip soggy.
Toast the pine nuts separately so they stay crunchy in the finished dip instead of softening.
Use full-fat dairy for the creamiest texture and richest flavor.
Make this dip a day ahead so flavors meld; it actually tastes better the next day.

Make ahead

Prepare the dip up to 2 days ahead. Store covered in the refrigerator and bring to room temperature before serving, or gently reheat in a small baking dish at 325°F (165°C) for 10–12 minutes until warm.

Storage & reheating

Room temperature (up to 2 hours); refrigerator (covered, up to 3 days); freezer (up to 1 month). Thaw in the refrigerator overnight and reheat gently. Freezing may slightly affect the texture, but the flavor will remain excellent.

Substitutions

full-fat Greek yogurt → Sour cream or mascarpone. Use full-fat sour cream for tanginess or mascarpone for extra richness; the ratio stays the same.
pine nuts → Walnuts, almonds, or sunflower seeds. Toast the same way; walnuts add earthiness, almonds add sweetness, and seeds reduce cost.
cream cheese → Ricotta or additional Greek yogurt. Ricotta makes it lighter; extra yogurt works but may need slightly less salt.
fresh baby spinach → Frozen spinach, thawed and squeezed dry. Use about 8 oz (225 g) frozen spinach; thaw completely and press in a clean towel to remove excess moisture.