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.
SO GOOD! I could never get spinach dip right, and I stumbled upon this recipe. I subbed out half the sour cream for Greek Yogurt, added artichokes and 1/4 of feta cheese, and red pepper flakes for spice.
Iโm saving this recipe right away!
Yum
we love this dip and have made it many times. We warm tortilla chips in the microwave and serve cucumber and celery sticks with it.
Five++++++stars!!
This is my go to spinach dip recipe. I always add jarred artichokes. After making it (up until the oven step) I add to individual oven safe ramekins, then freeze. When I want it, I remove from freezer (and follow the manufacturer instructions for placing MY ramekins in the oven from the freezer) and cook. It takes a little longer to cook from frozen but it is so worth the wait. I usually eat mine with grilled shrimp and crackers for lunch or snack or dinner or just because…lol. So so so delicious!!! I have made it too many times to count. After discovering this, it is the only spinach dip recipe for me. Thanks so much!!
I was wondering if a little chopped onion is good in it or a little onion powder?
Either would work! I’d cook the onion first before adding it.
Excellent! I added diced chestnuts and artichoke hearts & red pepper flakes to the mix. Yummmm
Can it be made the night before a shower then the day of shower put in a crockpot to stay warm
That should be fine!
Absolutely perfect recipe! Followed it to a T and used an automatic mixer and bagged Parmesan with fresh mozzarella (less grating, lol). Seriously looks, smells, and tastes so. Good.
sounds delicious i plan on making this week! how long does this keep in the fridge? not sure itโll last long because itโs my favorite dip but maybe lol
It should last 3 days!
I made this using lower fat ingredients where possible and it turned out well. Guests said they preferred the lighter taste and the texture was good. Good basic spinach dip recipe.