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 e made this recipe many times and my boyfriend will frequently ask for it! I’m curious if anyone has ever tried this recipe in a crock pot? I’d like to make it for a summer party but don’t want to turn the oven on with the hot weather. Anyone ever make this successfully in the crockpot?
Just made this for 4th of July. This was my first time attempting to make spinach artichoke dip and everyone loved it! I made it exactly as the recipe instructs and added 1/2 cup of jarred marinated artichoke hearts that she recommended on top of the recipe page. So good! And perfect consistency.
This is the absolute perfect recipe for hot spinach dip, IMO. I followed the recipe exactly. I used a 10 oz bag of fresh baby spinach, sauteed in a bit of olive oil. I used cream cheese in a tub, instead of a brick, (Not whipped!) and let it sit out for a little over an hour to come to room temperature to prevent clumping. I put a little less cheese on top and added smoked paprika because we like it. This is a delicious, decadent dip. Thank you!
I simply love this recipe I do it for all my parties and people love it
Can you make the day before serving?
Yes that’s fine!
I am going to make this in the morning. So the recipe is for a 9 X 9 dish? I was thinking about cutting recipe in half since will be for 4 people. But was unsure was size dish would be needed
The dish in the photo is a 6 inch skillet. If you cut the recipe in half a loaf pan would work!
Can you store this after making it as leftovers? I’m making it for just me and was hoping it’s stable for a few days?
Yes that’s fine!
I have made its delicious
I have made this in the past as per the instructions and it has been a hit. I want to bring this to work for a potluck, but will not have access to an oven. Can this be cooked using a crockpot and, if so, how long on what temperature? Thank you.
Do i need to cook frozen spinach prior to mixing everything together ?
It should be thawed with all the excess water squeezed out, you don’t need to cook it though.
I am making this for a big super bowl party potluck for 20 people, so I am planning to double the recipe. What size dish is best to use? Perhaps a 9×13 casserole dish? Also, do I need to cook longer than 20 minutes? Looks yummy, but I can never get spinach dip right.
I think a 9×13 would be too big, a 9×9 should work! The cook time shouldn’t change.
Can you freeze this prior to baking
I would not recommend it as the dairy could curdle when thawed.
If I were to use 2 10ounce trays of fresh spinach mix do I suppose to use double the measurement of seasonings(garlic powder, onion powder, black pepper, salt, minced garlic)? Or what is the exact measurements I suppose to use for 2 10 ounce trays of spinach for the seasonings and the cheese and the parmesan grated cheese
If you doubled the spinach it would make the most sense to double all the ingredients in the recipe! Otherwise you’ll end up with a lot of spinach without enough creamy base to hold it together.
Delicious recipe!
Made this for a football snack and served it with naan warmed in the oven. Delicious! Will absolutely make again and for parties!
Made this for our New Year’s party. Delicious! I added sun dried tomatoes and artichoke hearts. We had a small party so I cut the recipe in half.