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.
If we don’t have Parmesan, could we substitute it for mozzarella
Yes that’s fine!
I modified this recipe today for my husband to take to work because I love him so much. I put artichoke in it. I also put up chopped up sweet peppers in it. And I didn’t have any mozzarella cheese so I substituted with pepper. Jack and it was absolutely the best spinach dip I’ve ever had.
Delicious⭐️⭐️⭐️⭐️⭐️
Made this tonight to take to a potluck. I used frozen spinach because that’s what I had on hand. It turned out so good & I got several compliments. Definitely a keeper! 🙂
Definitely my go to spin dip!!
Its perfect. I used frozen chopped spinach and it was great!
Hello! I’m dying to make this for a dinner party, but want to know if it can be made ahead of time and just re-heated in the microwave before serving? Or, can this just be served cold as well? Thanks in advance for a speedy reply!! Donna
You can make it ahead of time and reheat it before serving!
Yes! You can serve cold…it’s good, but not the same. My son loves it warm, but will take a few bites cold..most people liked it cold.. but best warm! We served with sour dough bread
Can I make this in the microwave? At least the first part?
It would be fine to cook the spinach in the microwave!
Would it be better to prep this and keep in the fridge 1.5 days in advanced or to freeze it?
It should be fine in the fridge for 1.5 days!
Can you freeze leftover spinach dip?
That should be fine!
Very good. I added a bit of chopped jalapeños as well, just to spice it up a little bit very nice recipe base which can be made your own with s few extra ingredients or use all by itself!
My whole family loved this dip added artichoke hearts chopped up.
Awesome!…..I made this for a game night last week and it was so good I did not even get a chance to taste it..lol so I’m making it again. Both times I used a mixture of fresh spinach and frozen spinach.
I’ve been making this for years when we have guests over! I add more garlic and a sprinkle of red pepper flakes.
People always ask for the recipe and request us bring it to parties. thank you for sharing this recipe 🙂
Epic! I doubled, if not tripled the amount of garlic and added more spices but this is such an easy and spot on recipe for an *amazing* dip. Thanks a ton.
Can I make this in a slow cooker?
That should be fine!
I have a question if I prep it today and refrigerate it will it be good on monday?
Yes that’s fine!
Looking forward to trying this on Xmas Eve!
Can you add some mayo
Yes you could do half mayo, half sour cream.
This is my go-to recipe for parties. Love it! My problem now is I just prepped it and instead of baking I put a b the fridge. I’m not planning to bake it for 14 hours. So overnight in the fridge. I used fresh sautéed spinach not frozen and thawed. Is this going to be a problem?
That should be fine!
I make a few days ahead of time and it’s perfect everytime 🙂
Can I add 1/2 Greek yougurt & 1/2 cream cheese?
I think that should work but I haven’t personally tested it!
About how many people will this serve?
This recipe serves 10.
Can I make this ahead of time and freeze it? Then bake from frozen? If so, how long and at what temp do you think is best?
That should be fine, add 10 minutes to the baking time!