This hot spinach dip is a blend of cooked spinach, three types of cheese and seasonings, all baked together to melted cheesy perfection. An easy make-ahead party snack that’s sure to be a crowd pleaser.
I’m a huge fan of hot cheesy dips, especially when I’m throwing a party. I always have a selection of dips including pizza dip, jalapeno popper dip, and this fabulous spinach dip.
Spinach dip is such a classic recipe, and there are so many different ways to serve it! I’ve seen hot spinach dip, cold dip,dip in a bread bowl, no matter what it’s always a hit at a party. This cheesy version is my favorite out of the bunch, it takes just minutes to put together and will be the first thing eaten at your next gathering.
How to make spinach dip
This dip is a mix of cream cheese, sour cream, cooked spinach, garlic, parmesan cheese, mozzarella cheese and seasonings. All of the ingredients get stirred together and spread into a baking dish or skillet. The finishing touch is another layer of cheese. Bake your dip until it’s hot and melted, then add a sprinkling of parsley and serve.
Tips for spinach dip
- The most important part of making this recipe is to be sure all of the water is removed from your spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the liquid.
- I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringier texture.
- I use a blend of parmesan and mozzarella cheeses to flavor the dip. If you don’t have mozzarella cheese, other great options are Monterey Jack or fontina cheese.
Can you make spinach dip in advance?
You can assemble this dip up to 8 hours before you plan to bake it. Simply store it loosely covered in the fridge until you’re ready to heat it up. You may need to add a few more minutes to the baking time to compensate for starting with a cold dip.
How to make healthy spinach dip
This recipe is full of cheese, which makes it delicious, but it’s not necessarily the healthiest option. If you’re looking to save a few calories, you can use low fat cream cheese, low fat sour cream, and reduce the amount of shredded cheese in the recipe by 1/3.
Spinach Dip variations
This is a classic recipe, but you can add other ingredients into the mix to customize the flavors.
- Artichokes: Add 1/2 cup chopped marinated artichoke hearts.
- Bacon: Add 1/2 cup cooked and crumbled bacon.
- Sun Dried Tomatoes: Add 1/4 cup chopped oil-packed sun dried tomatoes.
- Mushrooms: Add 1/2 cup chopped cooked mushrooms.
Everyone loves a good cheesy appetizer option, and this dip is no exception. Whip up a batch and watch the rave reviews roll in!
More party dips
Spinach Dip Video
Spinach Dip
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 saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
- Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
- Place the cream cheese, sour cream, cooked spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
- Spread the spinach mixture into the prepared dish. Top with remaining mozzarella cheese.
- Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- Sprinkle with chopped parsley then serve with bread, crackers and vegetables.
I have made this dip 4 times, each with a different group of people and not one crumb has been left over. I have never received so many compliments on a dish! This is perfect. I add in some bacon bits and its delicious!!!
A friend cuts the stems and cuts leaves into shreds. Does this release more flavor?
I don’t think this is necessary!
I’m wanting to make this but unsure how it stores as it will just be for my family and I so I doubt we’ll eat it all in one sitting. Has anyone ever tried it the following day? Still just as good?
Yes you can definitely reheat any leftovers!
I only have frozen spinach will that work
Yes that’s fine!
Perfectly delicious.
My family demands this for every gathering and so many people have requested the recipe. I do cheat and use frozen spinach, thawed and well-drained and it works great.
Thanks for sharing!
Can this be made in a crockpot?
I think it could work, I’d cook it on low for 1-2 hours.
This was great! I doubled the garlic because, well, I love garlic. 😂 It had a nice flavor and was the perfect snack. I dipped homemade toasted bread in it. My kids used crackers to dip. Everyone loved it! I even took some to our neighbors!
Made this for the 1st time and to say my friends devoured it would be an understatement 🤣 BEST. DIP. EVER!!!!
Making this today and accidentally bought fresh baby spinach from produce area. 🙁 I’m thinking this may or may not work.
This recipe does call for fresh spinach so you’re all good!
I used baby spinach, and it turned out great! I just took off the stems and cooked it according to recipe directions.
OMG I just made this recipe for myself and it is soooo delicious ❤️😍🥰
Made this for a work gathering. Everyone loved it! Want to add artichokes next time. Used Ritz crackers for the dipping. Next time will use Peta crackers.
absolutely amazing dip
Can I double this recipe?
Yes that will work!
Also, can this be done in a crockpot?
I think that should work, I’d cook it in low for 1-2 hours.
Super yummy. Family loved it and it was super easy to make. Next time I may serve it with thick tortilla chips.
I have a question about the amount of cheese. Do we use 6 ounces of mozzarella and 4 ounces of Parmesan. Or are you packing it into a measuring cup and not going by ounces?
You just need to pack it into a measuring cup!
I dont have a small skillet, but I have a Bre cheese dish we use to make baked bread, could that work instead?
I’m not familiar with that type of dish, you want something oven proof that’s about 6-8 inches in diameter or length.
This is one of our favorite recipes now. We think it’s better than any restaurant has to offer. I have made this 3 times already. It was so delicious we couldn’t get enough of it. This recipe is not only delicious it is easy to prepare.
Good morning Sara, I haven’t tried the recipe yet but I like the look of the spinach dip.
This is so good. Thank you. I didn’t have enough spinach, so I added baby collards and chard (growing in my house) and I added chopped mushrooms and jalapeños. I also didn’t have mozzarella, so I added a Mexican blend inside and typed with more Parmesan.