Melt the butter in a non-stick skillet over medium heat. Whisk together the eggs and your leftover spinach artichoke dip. (The best kind to use is a baked dip, with cheese in it. If not, use 1/2 the amount of a refrigerated sour cream-based dip.)

Add the egg mixture to the pan, seasoning with a pinch of salt and a few cracks of freshly ground pepper. Scramble until just set. Remove from heat and serve with toast, bagel or a fresh croissant!


This mixture is also great to pour into a pre-made, frozen pie crust for a quick and easy quiche. Double the recipe, then bake a 350 for 40 minutes and let cool slightly before serving.

Mr Breakfast would like to thank HollyMartel for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From silk

Rating (out of 5):

Wonderful, easy, great for leftover dip!

Comment submitted: 8/28/2018 (#20617)

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