Spinach Dip Frittata is my original recipe made from leftover spinach dip, eggs, and parmesan cheese. Everyone who tries it says it’s the best crustless quiche they’ve ever had!
Why You’ll Love This Recipe
One day I had some leftover spinach dip in the fridge and wondered, “What could I make with that?” How about a Spinach Dip Frittata?
Surprise! It worked. Not only did it work, it turned out to be the best brunch dish I’ve ever made. Over the years, it’s been a big hit at bridal brunches and afternoon tea with friends.
Frittatas are basically a crustless quiche, and this recipe is so rich, you’ll never miss the crust. You’ll love the velvety texture from the addition of sour cream. It goes well with my Sundried Tomato Orzo Pasta, and Sassy Fruit Platter.
Shopping List
- 8 eggs
- frozen chopped spinach
- mayonnaise
- sour cream
- sweet onion
- shredded parmesan cheese
- Knorr vegetable soup mix (ad)
How to Make Spinach Dip Frittata
This recipe is as simple as making a batch of spinach dip and adding 8 beaten eggs. For real! It’s that easy. Your guests will never know unless you tell them. But, they will definitely tell you it’s the best thing they’ve ever eaten.
Preheat oven to 350 degrees. Whisk eggs in a bowl and set aside.
Thaw and drain spinach by squeezing out water in a colander. In a separate large bowl, mix mayonnaise, sour cream, Knorr (ad) soup mix, onion, cheese and spinach.
Combine beaten eggs with spinach mixture and stir until well blended. Pour frittata into a greased casserole dish or pie plate and bake at 350 degrees for 40 to 45 minutes, until middle is set.
More Brunch Recipes to Love
- Herbed Bacon Gravy
- Cat Head Biscuits
- Pimento Cheese Grits
- Sheet Pan Taters
- Southern Fried Green Tomatoes
Spinach Dip Frittata
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
Description
The velvety smoothness of this Spinach Dip Frittata makes it the best you’ve ever tasted.
Ingredients
- 8 eggs, beaten
- 10 oz. carton frozen chopped spinach
- 1 cup mayonnaise
- 16 oz. carton sour cream
- 1 pkg. Knorr vegetable soup mix (ad)
- 1/2 sweet onion, diced
- 8 oz. shredded parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Whisk eggs in a bowl and set aside.
- Thaw and drain spinach by squeezing out water in a colander.
- In a separate large bowl, mix mayonnaise, sour cream, soup mix, onion, cheese and spinach.
- Combine beaten eggs with spinach mixture and stir until well blended.
- Pour frittata into a greased casserole dish or pie plate and bake at 350 degrees for 40 to 45 minutes, until middle is set.
Notes
This frittata is best when mixed together a day ahead. It will be ready when you are to pop in the oven for breakfast or brunch.
- Category: Brunch
- Method: Mix by Hand
- Cuisine: Southern
Keywords: spinach frittata, quiche, cheese, parmesan, brunch, breakfast, spinach dip
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I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…
This looks wonderful!
Thanks Pam! It’s SO easy, too!
Can’t wait to try this one! We eat a lot of simple suppers like this. Couldn’t get any easier! Thanks for sharing.
Thanks LeeAnne! It’s a keeper! 🙂
I can vouch for this recipe. It’s one of the creamiest quiches I’ve ever eaten. The flavor is also delicious.
★★★★★
This frittata has been a favorite at lots of bridal luncheons…that’s for sure!
Very savory frittata-love this for breakfast or anytime!
★★★★★
It’s a fool-proof recipe. I’m so glad you like it. 🙂
After having this served at my bridal brunch, literally EVERY guest requested the recipe! SO good!
★★★★★
I remember that, Kayla! I was so surprised how well this recipe was received since your brunch was the first place it was served to the public. 🙂