two spinach dip frittatas with a floral server on a blue napkin

Spinach Dip Frittata

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

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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
two spinach dip frittatas with a floral server on a blue napkin

Spinach Dip Frittata


  • Author: Debi ~ QuicheMyGrits
  • 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.  


Scale

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

    1. Preheat oven to 350 degrees.
    2. Whisk eggs in a bowl and set aside.
    3. Thaw and drain spinach by squeezing out water in a colander.
    4. In a separate large bowl, mix mayonnaise, sour cream, soup mix, onion, cheese and spinach.
    5. Combine beaten eggs with spinach mixture and stir until well blended.
    6. 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

    Keep In Touch

    Like what you see? Be sure to subscribe to my NEWSLETTER so you’ll never miss a thing!

    Check out my best dishes each week on Meal Plan Monday, Pin Junkie and The Weekend Potluck.

    I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…

    10 Comments

    1. Pam Salyers

      This looks wonderful!

    2. LeeAnne Tucker

      Can’t wait to try this one! We eat a lot of simple suppers like this. Couldn’t get any easier! Thanks for sharing.

    3. I can vouch for this recipe. It’s one of the creamiest quiches I’ve ever eaten. The flavor is also delicious.

    4. Very savory frittata-love this for breakfast or anytime!

    5. 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. 🙂

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *