Healthy spinach dip



10 min


3 1/2 cups (875 mL)

Healthy spinach dip

Michael Alberstat

Not only is our version of this favourite better for you, it also packs a serious flavour punch.


  • 227 g bag fresh spinach , or 6 cups lightly packed spinach, about 1 small bunch
  • 540-ml can white or navy kidney beans
  • 2 whole roasted red peppers
  • 250-g block light cream cheese , at room temperature, cut into cubes
  • 1 lemon
  • 3/4 tsp smoked paprika
  • 1/8 tsp salt


  • Place spinach in food processor. Pulse until coarsely chopped. Turn into a large bowl. (There’s no need to clean food processor just yet.) Drain and rinse beans and pat peppers dry. Then place beans and peppers in food processor. Add cream cheese. Squeeze in 3 tbsp (45 mL) juice from lemon. Sprinkle in paprika and salt. Whirl until puréed. Add to spinach, and stir until evenly mixed. Taste and add more salt, if you like. Spinach dip will keep well, covered and refrigerated, for up to 3 days. Try using leftover spinach dip as a sandwich spread.

Nutrition (per serving)

  • Calories
  • 19,
  • Protein
  • 1 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 50 mg.