Hot Spinach Dip
This warm spinach dip brings together tender cooked spinach, a trio of cheeses, and flavorful seasonings, all baked until irresistibly gooey and bubbly. It’s a simple make-ahead appetizer that will definitely steal the show at your next get-together.
I’m all about hot cheesy dips, especially when friends and family come over. Alongside favorites like pizza dip and jalapeño popper dip, this spinach dip is always a star on my snack table.
Spinach dip is such a timeless favorite, right? Whether it’s served hot, cold, or even in a bread bowl, it’s always a crowd favorite. This version, loaded with cheese and simple ingredients, is my go-to. It comes together in just a few minutes and usually disappears fast at any party.
How to make spinach dip
This dip blends creamy cream cheese and tangy sour cream with tender cooked spinach, minced garlic, and a mix of parmesan and mozzarella cheeses. All ingredients get combined in a bowl and then spread into a baking dish or skillet. Then, sprinkle on one more layer of mozzarella for that perfect cheesy finish. Bake until it’s bubbly and golden, add a touch of fresh parsley, and you’re ready to dig in!
Tips for spinach dip
- The key to a perfect spinach dip is making sure your spinach is completely drained of any moisture. You can squeeze it by hand, press it through a potato ricer, or wrap it in several paper towels and wring it out. No one wants a watery dip!
- I like to use freshly cooked spinach here because it has a softer, fresher texture. Frozen spinach works too if you’re in a hurry, though it can be a bit stringy sometimes.
- For the cheeses, I combine parmesan for that salty kick and mozzarella for gooey meltiness. Don’t have mozzarella? Monterey Jack or fontina make great swaps and still give you that melty goodness.
Can you make spinach dip in advance?
Yes! One of my favorite things about this dip is you can put it together up to 8 hours ahead. Just cover it loosely and pop it in the fridge until you’re ready to bake. If it’s cold from the fridge, add a few extra minutes in the oven so it gets nice and warmed through.
How to make healthy spinach dip
While this dip is loaded with cheese (yum!), it can be a bit indulgent. If you want a lighter version, swap in low-fat cream cheese and sour cream and cut back on the shredded cheese by about one-third. You’ll still get plenty of flavor without as many calories.
Spinach Dip variations
This recipe is a classic for a reason, but it’s also great for customizing with other tasty add-ins.
- Artichokes: Stir in 1/2 cup chopped marinated artichoke hearts for a tangy twist.
- Bacon: Mix in 1/2 cup cooked, crumbled bacon for smoky crunch.
- Sun Dried Tomatoes: Add 1/4 cup chopped oil-packed sun dried tomatoes to amp up the flavor.
- Mushrooms: Toss in 1/2 cup chopped, cooked mushrooms for an earthy touch.
Honestly, everyone loves a trusty cheesy appetizer, and this spinach dip will always be a winner. Whip up a batch and prepare for all the compliments!
PrintA warm, cheesy spinach dip combining cooked spinach, cream cheese, sour cream, parmesan, and mozzarella, baked until bubbly and golden. Perfect as an appetizer served with bread, crackers, or vegetables.
- Total Time: 40 minutes
- Yield: 10 servings 1x
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 10 ounces fresh spinach leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided use)
- 1 tablespoon chopped parsley
- Bread, crackers, and vegetables for serving
- Cooking spray
Instructions
- Steam or sauté the spinach until wilted. Let it cool, then squeeze out all moisture and chop roughly.
- Preheat oven to 375°F. Lightly spray a small baking dish or skillet with cooking spray.
- In a bowl, combine cream cheese, sour cream, cooked spinach, garlic, salt, pepper, parmesan, and 3/4 cup shredded mozzarella. Mix well.
- Spread the mixture evenly in the prepared baking dish. Sprinkle remaining mozzarella on top.
- Bake about 20 minutes until bubbly and cheese melts. Switch oven to broil and broil 2-3 minutes until cheese edges are golden brown.
- Sprinkle chopped parsley on top and serve warm with bread, crackers, and vegetables.
Notes
Ensure spinach is thoroughly drained to avoid watery dip; squeeze by hand, use potato ricer, or paper towels., Freshly cooked spinach preferred for texture, but frozen spinach can be used (may be stringy)., Parmesan adds salty flavor; mozzarella provides meltiness. Monterey Jack or fontina can substitute for mozzarella., Spinach dip can be made up to 8 hours ahead; refrigerate covered and add extra baking time if cold., For a lighter version, use low-fat cream cheese and sour cream, and reduce shredded cheese by one-third., Variations to add include: 1/2 cup chopped marinated artichoke hearts, 1/2 cup cooked crumbled bacon, 1/4 cup chopped sun-dried tomatoes, or 1/2 cup chopped cooked mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: approximately 1/4 cup
- Calories: 194 kcal per serving
- Fat: 17 g per serving
- Carbohydrates: 2 g per serving
- Protein: 7 g per serving
