Spinach Dip Frittata: The Best Way to Have Your Favorite Appetizer for Dinner

Spinach Dip Frittata: The Best Way to Have Your Favorite Appetizer for Dinner

By Kendra Vaculin, Kendra Vaculi, Genevieve Ko, Matt Duckor, Tiffany Hopkins

What are the building blocks of an easy, inexpensive meal? For staff writer Kendra Vaculin, nothing does the trick quite like 3 Eggs and a Can. Follow this series for her mealtime moves based around that simple, versatile formula—and all the directions it can go.

I was a late bloomer with regard to gloopy dairy. Sour cream and yogurt weirded me out for most of my youth and to this day I scrape 80 percent of the cream cheese off my bagel (though I think this has more to do with the average New York bagel store’s out-of-whack proportions than my own personal tastes). Creamy dips, however, have always been the exception. Nothing is better than charred onion dip, herby feta dip, garlicky yogurt dip, and especially my mom’s classic sun-dried tomato and basil dip, which is mostly cream cheese and butter. To me, a bowl of dairy-laden dip means company is coming over—and having to wait until at least a few of the guests arrive before attacking it with crackers and crudités.

Of course, “company” has a whole new meaning these days, and while I’m relishing socially distant stoop-hangs with friends, we are definitely not in a position to be scooping out of a collective bowl of dip any time soon. So creamy spreads are still on the menu, just in a repurposed format. Garlicky yogurt makes a great swoosh for the bottom of a grain bowl, while the sun-dried tomato number is wildly good tossed with pasta. For fan favorite spinach-artichoke dip, though, my meal-appropriate revamp comes in the form of a simple loaded frittata.

To turn this hall of fame dip into dinner, start by beating some eggs (and preheating your oven to 350°F). To address the elephant in the room: This column is called “3 Eggs and a Can” and in only the second installment in the series, I am asking you to use six eggs. I swear, it’s for a good reason! The three egg framework is what I’ll be using for the most part going forward, always for serving two people; this frittata, with twice the number of eggs, will feed twice the number of very hungry people—if not more (it also makes great reheated leftovers). So, in a large bowl, beat six eggs until smooth, and season with salt and pepper, to create the base of your frittata.