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A creamy, cheesy warm spinach dip perfect for gatherings. Made with fresh or frozen spinach, cream cheese, sour cream, and a blend of cheddar and mozzarella cheeses, seasoned with garlic and onion powders, salt, and pepper. Serve warm with chips, bread, or veggies.

  • Total Time: 35-40 minutes
  • Yield: About 6-8 servings 1x

Ingredients

Scale
  • 10 ounces fresh spinach (or frozen, thawed and squeezed dry)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup sour cream (regular or light)
  • 1 cup shredded cheese (cheddar and mozzarella blend; reserve some for topping)
  • 1 teaspoon garlic powder (or 1 minced clove fresh garlic)
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Soften cream cheese at room temperature for about 30 minutes.
  2. If using frozen spinach, thaw fully and squeeze out excess water.
  3. Rinse fresh spinach under cold water and pat dry with paper towels.
  4. Heat a large skillet over medium heat with a splash of water covering the bottom.
  5. Add all the spinach to the skillet and stir occasionally until wilted, about 2–3 minutes.
  6. Remove spinach from heat, transfer to a cutting board, let cool, then chop finely.
  7. Shred cheddar and mozzarella cheeses; reserve a portion for topping.
  8. If using fresh garlic, mince 1 clove.
  9. In a large bowl, beat softened cream cheese and sour cream with an electric mixer at medium speed until smooth, about 2–3 minutes, scraping down the bowl.
  10. Add shredded cheese (except reserved topping), garlic powder or fresh garlic, onion powder, salt, and pepper; mix until combined.
  11. Gently fold chopped spinach into the creamy mixture with a spatula, avoiding overmixing.
  12. Preheat oven to 350°F (175°C).
  13. Lightly grease an 8×8-inch baking dish.
  14. Spread dip mixture evenly into prepared baking dish.
  15. Sprinkle reserved shredded cheese evenly over the top.
  16. Bake uncovered until edges are bubbly and top is golden brown, about 25–30 minutes.
  17. Let dip cool a few minutes before serving.

Notes

Serve warm with tortilla chips, pita bread, baguette slices, or fresh vegetable sticks like carrots and celery., Presentation tip: serve the dip in a bread bowl or garnish with fresh herbs such as parsley or cilantro for added color and freshness., Leftovers store well in an airtight container in the refrigerator for up to 3 days or freeze up to 2 months., Reheat in microwave in short 20–30 second bursts stirring between or in oven at 350°F for 10–15 minutes, stirring once., Add a splash of milk or cream when reheating if dip has thickened., Customize by adding extras like chopped artichoke hearts, bacon bits, or spices such as cayenne or red pepper flakes to taste., Use freshly shredded cheese rather than pre-shredded for smoother melting., Avoid overbaking to prevent dry or burnt edges; target bubbly, golden brown edges., Can prep dip a day ahead unbaked; add a few extra minutes to baking time if baking from cold.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1/4 cup
  • Calories: Approximately 150 kcal per serving
  • Fat: 13 grams per serving
  • Carbohydrates: 4 grams per serving
  • Protein: 6 grams per serving