Offside 3-cheese Spinach Dip Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Lightly spray or oil a 9-inch pie dish or an oven-safe baking dish (about 1–1.25 quart).

Measure and shred cheeses if not pre-shredded. Finely dice onion and mince garlic. Zest and juice the lemon.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Add the fresh spinach in batches, letting each batch wilt before adding more. Toss and cook until all spinach is wilted, about 3–4 minutes total. If excess liquid collects, cook a bit longer to evaporate, or drain in a fine sieve and press out excess moisture with a spoon or spatula.

Remove skillet from heat and let spinach cool 2–3 minutes. Roughly chop the wilted spinach on a cutting board or directly in the pan with a spatula so leaves are evenly sized for the dip.

In a large mixing bowl, combine the softened cream cheese and nonfat Greek yogurt. Beat with a sturdy spoon or hand mixer on low until smooth and combined, about 1–2 minutes.

Stir in shredded mozzarella, shredded cheddar, and grated Parmesan until evenly distributed.

Fold in the chopped, drained spinach and the cooked onion/garlic. Add lemon zest, lemon juice, Worcestershire sauce, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix until homogenous. Taste and adjust seasoning — add up to 0.25 tsp more salt or a squeeze more lemon if desired.

Spoon the mixture into the prepared baking dish and smooth the top with a spatula. If using the optional topping, evenly sprinkle the extra 1/2 cup mozzarella on top for a browned crust.

Bake in the preheated 375°F oven until the dip is bubbly around the edges and the top is golden, about 18–22 minutes. If you added the extra mozzarella topping, you may broil for 60–90 seconds at the end to achieve a deep golden color—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Serve warm with vegetable sticks, whole-grain crackers, toasted pita, or sliced baguette. Leftovers keep covered in the refrigerator for up to 4 days; reheat in a 325°F oven until warmed through or microwave in short intervals.