Caramelized Shallot and Spinach Dip as seen on Valerie's Home Cooking, Season 14.
Recipe courtesy of Valerie Bertinelli

Caramelized Shallot and Spinach Dip

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 2 cups
Caramelized onion dip and spinach dip are my favorite dips, so I decided to create a recipe mixing both together to create my dream dip. The shallots are cooked low and slow until they’re soft and sweet, then mixed with thawed frozen spinach. I like to use whipped cream cheese in this dip, because it’s so light and fluffy.



  1. Add the oil to a medium nonstick pan and heat over medium-low heat. Add the shallots and season generously with salt and pepper. Cook, stirring occasionally, until the shallots are soft and caramelized, 25 to 30 minutes. (If the shallots begin to brown too fast, turn the heat down slightly. If the pan feels dry, add a splash of water.)
  2. Turn the heat up to medium and add the garlic. Stir to evenly combine and cook until the garlic is fragrant, about 30 seconds. Add the spinach and lemon zest and stir to combine. (The spinach doesn't need to be cooked, but heating it up helps remove any excess water.)
  3. Turn the heat off and add the cream cheese. The heat from the shallot mixture and the pan will help warm the cream cheese but not completely melt it. Once the cream cheese is evenly distributed, add the sour cream, lemon juice and parsley. Stir to combine. Transfer to a serving bowl. Serve warm, at room temperature or cold.