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.
Kelly says
I see the nutritional info per serving, but could you tell me how many servings total, please?
Sara says
10 servings!
Lori says
Can I use frozen spinach ??
Sara says
Yes that’s fine!
Sakshi says
Fantastic recipe – I didn’t have parmesan so used cheddar instead. Love how good it tastes with just a few ingredients – my roommate and I couldn’t get enough!
Gwen says
Sauteed the spinach in some herbal butter first. Omg the munchies
Steven says
What cheese can I use instead of parmesan.
Sara says
Any other aged cheese such as white cheddar, pecorino romano or asiago.
Katie says
Yum! Tastes like something from a restaurant. I only had about half the sour cream needed so I substituted the rest with fat free plain yogurt (it’s all I had!) and it is still great. Also my mozzarella had gone bad so I used Monterey Jack. All around very yummy. Wish I had artichokes to put in it!
Loz says
How many cups is 10oz of spinach
Sara says
It’s 7 cups
Mary says
10 oz is 1 cup and 2 oz always remember 8 oz equals one cup
Rebecca Mcclain says
Fluid ounces is not the same as weight in ounces
Lia says
Me and my daughter made it we absolutely LOVED it but we could of done it without the parm cheese. It made it have a weird after taste but other than that it was delicious
Joni says
I just made this recipe, in fact it’s in the oven and I hate Parmesan cheese so I eliminated it. I made individual casserole dishes and I added hot sauce to one of them.
Fingers crossed it taste good. I might add Romano cheese the next time.
Hanna says
It says you can make it up to 8 hours in advance. Is it ok to make it about a day in advance?
Sara says
That should be fine!
Alissa says
Thanks! Made it tonight exactly as directed and WOW!! This is easily the best spinach dip I’ve ever tasted. Who needs restaurant spinach dip when you have this stuff?!
Ms. Davis says
Yes I think that’s fine. I’ve also made my spinach dip 3 days in advance I just put it in the refrigerator and placed it in the oven when I was ready to eat. I think as long as you keep it in the refrigerator it will be fine… I hope this helped 😇
Alissa says
Any idea how many times to multiply this recipe by in order to bake in a 9×13 dish? Going for Super Bowl portions here 🙂
Sara says
I’d triple it!
Shirley Harrison says
Excellent and so easy to make!!!
Sheri says
Sauteed onion, jalapeno, and garlic in olive oil. Added 1 cup pepperjack cheese and 1/2 cup colby jack. 1 teaspoon sriracha.
Anne Marie says
That sounds fantastic! Great idea to have that bit of spice for the guys too 👌 I’m making the original tonight, but that one sounds like a winner!
Kathy says
Could this be used as filling in crescent ring?
Sara says
I think it could work if the filling is totally encased in dough.
Sarah C says
Is it any good cold (after it’s cooked), or should I go for another recipe?
Sara says
If you’re planning to serve it cold I’d leave the top layer of cheese off or mix that cheese into the dip!
Bryan says
OMG…..I used Colby Jack and it came out so good. My family loved it. So easy and yet yummy. Great way get some Popeyes fav food in ya. Pizza idea sounds great. Next time. Happy holidays to all. Stay safe out there.
Amber says
This is soo so good! I made a little too much and was wondering how long it would keep in the fridge after its cooked? (If it can be saved at all)
Thanks!
Sara says
You can refrigerate it for up to 3 days!
Dolored says
Can this be put in freezer and cooked later.
Sara says
I believe that should work!
Suzanne says
Hi!
Could i bake this dip into a bread bowl?
Sara says
Yes that will work!
Jess says
Hi, can I use this for pizza?
Sara says
I think that would be fine!
Dana says
Ooh, spinach pizza! That sounds like a good idea…even on flatbread 🙂
Deanna says
Can you dip chips into it?
Sara says
Yes you can!
Cha Morales says
My go to recipe, this is soo good