This Spinach Dip is rich, creamy, and packed with flavor, yet incredibly easy to prepare. It’s versatile—great served hot and bubbly from the oven or cold and refreshing straight from the fridge. You can make it ahead, customize it with your favorite mix-ins, and serve it with a variety of dippers. It’s a comforting, delicious dish that works for nearly every occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen chopped spinach (thawed and drained)
Cream cheese (softened)
Sour cream
Mayonnaise
Grated Parmesan cheese
Shredded mozzarella cheese
Garlic (minced)
Onion powder
Salt and pepper (to taste)
Directions
Preheat your oven to 375°F (190°C) if serving the dip warm.
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
Stir in the spinach, Parmesan, mozzarella, garlic, onion powder, salt, and pepper. Mix until fully combined.
For a cold dip: Cover and refrigerate for at least 1 hour before serving.
For a hot dip: Transfer the mixture to an oven-safe dish and bake for 20–25 minutes, or until bubbly and golden on top.
Serve with chips, crackers, bread, or fresh vegetables.
Servings and timing
This recipe serves 8–10 people and takes about 10 minutes to prepare. If baking, add 20–25 minutes for a total of about 30–35 minutes.
Variations
Add Artichokes: Mix in chopped artichoke hearts for a classic spinach-artichoke variation.
Cheese Swap: Try using cheddar, Gruyère, or pepper jack for a different flavor.
Spicy Kick: Add crushed red pepper flakes or chopped jalapeños for heat.
Lighter Version: Use Greek yogurt instead of sour cream and light cream cheese.
Vegan Option: Use plant-based cream cheese, mayo, and cheese alternatives.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat: Microwave in short bursts or bake in the oven at 350°F (175°C) until warmed through. This dip is not ideal for freezing due to the dairy content, which may separate upon thawing.
FAQs
Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted, then chop and drain excess moisture before using.
Is this dip better hot or cold?
Both versions are delicious. Serve it hot for a gooey, cheesy texture or cold for a refreshing spread.
How do I prevent the dip from being watery?
Thoroughly drain and squeeze out all moisture from the spinach before adding it to the dip.
Can I make this dip ahead of time?
Yes, you can prepare it up to 2 days in advance. Refrigerate until ready to serve or bake.
What are the best dippers for spinach dip?
Crackers, tortilla chips, sliced baguette, pita chips, celery sticks, or carrot sticks all work great.
Can I cook this dip in a slow cooker?
Yes, combine all ingredients in a slow cooker and heat on low for 2–3 hours, stirring occasionally.
Can I freeze spinach dip?
It’s not recommended due to texture changes after thawing, but some people freeze it successfully in airtight containers.
What if I don’t have cream cheese?
You can substitute with ricotta or a thick Greek yogurt, but the texture and flavor will be slightly different.
How can I make it more flavorful?
Add Worcestershire sauce, Dijon mustard, or chopped green onions for extra depth.
Can I double the recipe for a larger crowd?
Yes, simply double all ingredients and use a larger baking dish or divide between two dishes.
Conclusion
Spinach Dip is a timeless, crowd-pleasing appetizer that’s creamy, comforting, and endlessly customizable. Whether you prefer it warm and melty or chilled and refreshing, it’s always a hit. Easy to prepare and even easier to enjoy, this dip deserves a permanent spot in your entertaining or snack-time lineup.
Spinach Dip is a creamy and savory appetizer made with a blend of cheeses, spinach, and seasonings. It’s perfect for dipping chips, crackers, or veggies and can be served hot or cold for any occasion.
Ingredients
1 (10 oz) package frozen chopped spinach, thawed and well-drained
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1/2 tsp onion powder
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) if serving hot.
In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
Add the drained spinach, Parmesan, mozzarella, garlic, onion powder, salt, and pepper. Mix until fully combined.
For cold dip: Cover and refrigerate for at least 1 hour before serving.
For hot dip: Transfer mixture to an oven-safe dish and bake for 20–25 minutes until bubbly and golden on top.
Serve with crackers, chips, bread, or fresh vegetables.
Notes
Be sure to fully drain and squeeze the spinach to avoid watery dip.Make ahead and refrigerate for up to 2 days before baking or serving cold.Add chopped artichoke hearts for a spinach-artichoke variation.Swap in other cheeses like cheddar or Gruyère for flavor variety.This dip is not ideal for freezing due to dairy separation after thawing.
