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.
- 8 eggs
- frozen chopped spinach
- 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
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