Spinach Dip Frittata

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Spinach Dip Frittata is an 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!

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

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.

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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.

spinach frittata on blue towel

More Brunch Recipes to Love

 

spinach frittata in glass pie plates

Spinach Dip Frittata

The velvety smoothness of this Spinach Dip Frittata makes it the best crustless quiche you've ever tasted.  
5 from 3 votes
Print Pin Rate
Course: Brunch
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 491kcal

*See notes in blog post for detailed tips, photos and instructions.

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
  • ½ 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.

Nutrition

Calories: 491kcal | Carbohydrates: 6g | Protein: 19g | Fat: 44g | Saturated Fat: 16g | Sodium: 768mg | Potassium: 321mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 477mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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10 Comments

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

  2. 5 stars
    I can vouch for this recipe. It’s one of the creamiest quiches I’ve ever eaten. The flavor is also delicious.

  3. 5 stars
    After having this served at my bridal brunch, literally EVERY guest requested the recipe! SO good!

    1. 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. 🙂

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