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.
Pam says
I would lokr to make this and freeze it until my Thanksgiving supper in a week will it still be okay
Sara says
Yes that should be fine!
Karen Ackerman says
I noticed one comment in which an 8 inch pan was used. I would appreciate knowing if that is the correct size or do you recommend a 9 inch square pan—I di not own a cast iron skillet ( I thought that is what the picture showed, but I did not see the size given in the recipe). Please respond. I do want to make your recipe. Thank you.
Sara says
I recommend any dish that’s 6-9 inches in size, you just need one that has at least a 3 cup capacity.
Dava says
Which Parmesan cheese? Like what brand
Sara says
I buy a wedge of parmesan or a container of shredded parmesan in the deli area, do not use the powdered shelf stable version!
Nora K says
Great dip! My one issue with the recipe is that it is hard to tell what size pan is correct. I used an 8×8 glass pan and I think that was a good size for scoop-able depth and lots of bubbly cheese on top.
I added an extra ounce of cheese (9 oz total) and didn’t have sour cream so I replaced it with 1/2 c buttermilk (didn’t want it to be too water-y). It was slightly more cream cheese-y than tangy but it still tasted amazing.
Collette says
Been making Spinach dip for 30 years. This is undoubtedly the best. Followed the recipe precisely. I added a half cube of Boursin garlic and herb that put the flavor over the top. People who claim not to like Spinach dip couldn’t get enough.
Katie says
This was fast and simple to make. Absolutely delicious, I will definitely be making it again!
Alicia says
Can I prepare it and put it in the fridge overnight and cook the next day?
Sara says
That should be fine!
Nichole says
Made this last night for guests and it turned out so amazing! Everyone was saying it was the best spinach dip they’ve ever had.
My changes: I didn’t have mozzarella so I subbed Swiss cheese. And I left off the extra cheese on top. I used 2 large garlic cloves in my garlic press.
I will definitely be making this again 🙂
Jenn says
I have very finely grated parmesan cheese, will it still be 1/2 a cup? Thanks so much 🙂
Sara says
Yes it should be the same!
Carly says
How many cups of steamed spinach?
Sara says
It should be about 1 1/4 cups.
Rose says
Can I freeze or refrigerate leftover dip?
Sara says
Yes either is fine!
cleo says
u can add a bit more sour cream
Kim says
Just a tip for the poster who dididn’like the stringiness of frozen spinach. Chop it up w a knife before adding to the bowl!
Sharon S says
Made this as dip and loved it!! So much so that I made it, didn’t bake and stuffed inside some chicken and THEN baked!!! OMG AMAZING!!
Kylie says
The whole family loooved this. It’s been a struggle to find good spinach dip so I decided to just make it and this was one of the best ones we’ve had. I did accidentally add some extra cheese but it was really good. Only thing I want to know is how to make it more creamy.
joe says
how do i make this recipe cold i am not a fan of hot spinach dip
Sara says
You would want to stir the shredded cheese all into the dip instead of layering it on top. You also might need to add a little cream or milk to thin the dip out so that it’s scoopable when cold.
Betsy says
Delicious!!! Added some chopped scallions and a 1/2 cup cheddar! So yummy!
Angela S says
Can you make this the day before and refrigerate overnight?
Sara says
That should be fine!
Jem Figueroa says
Super yum!! I pan seared some shrimp in Cajun seasonings added that to the mix with some more Cajun seasonings and wallah Cajun shrimp spinach dip! Superb !!!
Deborah Miller says
could this be made in a crock pot ?
Sara says
I think it could but I haven’t tested it this way!
Ashley says
Yes. I have made this several times in a crockpot for potlucks at work. Just mix all the ingredients together and cook it on low for about 2 hours. I usually cook mine until it starts to brown around the edges. I like a little crispy, burnt 😇
Lorie says
I made this recipe tonight . I’ve been wanting to make this forever, since it is my favorite appetizer at all the pricier restaurants. It turned out wonderfully! Taste is superb! Presentation is picture perfect! It taste just like the pricey restaurants! Love it! Thank you so much for sharing the recipe! ❤️😁—>Lorie