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A warm, creamy, and cheesy baked spinach dip featuring cream cheese, sour cream, mozzarella, parmesan, and seasoned spinach, perfect as a party appetizer or cozy snack.

  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 10 ounces frozen spinach, defrosted and drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¼ cups mozzarella cheese, divided
  • ¾ cup parmesan cheese

Instructions

  1. Preheat oven to 350°F and lightly spray an 8 x 8-inch baking dish with cooking spray.
  2. Defrost frozen spinach in a microwave-safe bowl using the defrost setting, checking every minute and draining excess liquid as needed.
  3. Wrap the defrosted spinach tightly in cheesecloth or a thin kitchen towel and squeeze out as much moisture as possible; then let it drain in a colander.
  4. If spinach still releases too much water, sauté briefly in a hot skillet to evaporate extra liquid and allow to cool.
  5. (If using fresh spinach) Cook spinach in batches over medium heat in a large skillet until wilted and most water has cooked off; drain on paper towels or lined colander, press out excess moisture, and cool.
  6. In a large bowl, combine softened cream cheese and sour cream, mixing until smooth.
  7. Add onion powder, garlic powder, salt, and pepper; mix until evenly combined.
  8. Break up the drained spinach and stir it into the cream cheese mixture along with 1 cup mozzarella and all the parmesan cheese until evenly combined.
  9. Spread the mixture evenly into the prepared baking dish and bake uncovered for about 20 minutes until bubbly.
  10. Sprinkle the remaining ¼ cup mozzarella on top and bake 3–5 minutes more until the cheese is melted and golden.
  11. Let the dip cool a few minutes before serving.
  12. Optional: For a more golden top, place the dish under the broiler for about 1 minute using a metal or porcelain pan (do not broil glass or Pyrex).

Notes

Use a kitchen towel or cheesecloth to squeeze out moisture from spinach to avoid watery dip; paper towels may require multiple rounds., If leftover dip is saved, store in an airtight container in the refrigerator for 3 to 4 days., Dip freezes well up to 2 months; thaw overnight in the fridge and reheat gently., To reheat, warm in a 350°F oven for 10-15 minutes or microwave in short bursts, stirring between., Add-ins like cooked bacon, shredded chicken, or jarred chopped artichoke hearts add variety and protein boost., Sour cream can be substituted with plain or Greek yogurt for lighter tang., Serve with firm crackers, thick bread slices or cubes, sturdy tortilla chips, bell pepper strips, baby carrots, pita chips, or bagel chips for best dipping experience.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1/8 of recipe
  • Calories: Approx. 200 calories per serving
  • Fat: Approx. 16 g per serving
  • Carbohydrates: Approx. 5 g per serving
  • Protein: Approx. 10 g per serving