Spinach and Spaghetti Squash Dip – a delicious appetizer made with cream cheese, Parmesan cheese, Mozzarella cheese, Greek yogurt (or sour cream), cooked spinach, cooked spaghetti squash, minced garlic, spiced up with a touch of Cayenne pepper.
It’s unbelievable how good this dip is. I might even prefer this over the traditional artichoke dip.
Who knew that spaghetti squash combines so well with spinach and all the cheeses? I love the texture that the dip acquired with the addition of squash.
To make this dip, you will need to precook the spaghetti squash in the oven as described in the instructions below. IMPORTANT STEP: After you baked the squash, cooled it, and scraped it with a fork to remove the flesh in long strands, wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
Once the squash is cooked and ready to be used, the dip is so easy to make. Just basically combine all ingredients until everything is heated through and melty and you’re done.
This recipe is vegetarian and gluten free.