Creamy Spinach Dip
This warm spinach dip is creamy, savory, and easy to scoop with bread, crackers, or crisp vegetables. It uses frozen spinach, a few pantry seasonings, and plenty of melty cheese.
Total
40 min
Servings
8 servings
Level
Easy
Spinach dip is the kind of snack that feels welcome at game night, a holiday table, or a low-key movie dinner. This version is baked until hot and bubbly, with enough spinach to keep it balanced and enough cheese to make it feel cozy.
Frozen chopped spinach keeps the prep simple. The important step is squeezing it dry, so the dip turns creamy instead of watery.
Serve it with tortilla chips, toasted pita, sliced baguette, crackers, or raw vegetables. It is flexible, make-ahead friendly, and easy to reheat.
01What you'll need
Ingredients
13 items · 8 servings
- 10 ounces frozen chopped spinach, thawed
- 1 tablespoon olive oil or unsalted butter
- 2 garlic cloves, finely chopped
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon onion powder
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of crushed red pepper flakes, optional
- Chips, crackers, toasted bread, or vegetables, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a small baking dish, about 1 quart in size. An 8-inch oven-safe skillet also works.
2. Drain the spinach
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until very little liquid comes out. This keeps the dip thick and creamy.
3. Cook the garlic
Warm the olive oil or butter in a medium skillet over medium heat. Add the chopped garlic and cook for 30 to 60 seconds, stirring often, until it smells fragrant. Do not let it brown.
4. Melt the creamy base
Lower the heat to medium-low. Add the cream cheese, sour cream, and mayonnaise to the skillet. Stir until the cream cheese softens and the mixture looks mostly smooth.
5. Add the spinach and seasonings
Stir in the drained spinach, onion powder, salt, black pepper, and red pepper flakes if using. Break up any clumps of spinach with your spoon so it spreads evenly through the dip.
6. Stir in the cheese
Add 3/4 cup of the mozzarella and 1/4 cup of the Parmesan. Stir until the cheese melts into the dip. Taste carefully and add a small pinch more salt if needed.
7. Bake the dip
Spoon the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup Parmesan over the top. Bake for 18 to 22 minutes, until hot around the edges and lightly golden on top.
8. Rest and serve
Let the spinach dip rest for 5 minutes before serving. It will be very hot straight from the oven and will thicken slightly as it cools.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the dip up to 1 day ahead, cover, and refrigerate. Bake it straight from the fridge, adding 5 to 8 extra minutes to the cook time.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven or in short bursts in the microwave, stirring between bursts.
- Spinach swap: You can use fresh spinach. Cook about 1 pound of fresh spinach until wilted, cool it, chop it, and squeeze it dry before using.
- Cheese swaps: Monterey Jack, white cheddar, or fontina can replace the mozzarella. Use a cheese that melts well.
- Lighter option: Use light cream cheese and light sour cream if you like. Avoid fat-free versions, which can turn watery or grainy when heated.
- If the dip seems too thick: Stir in 1 to 2 tablespoons of milk before baking, or after reheating leftovers.
Cook's note
Frozen spinach varies in moisture. If you are unsure whether it is dry enough, squeeze it one more time. Removing that extra water makes a bigger difference than adding more cheese.
04Frequently asked
Questions & answers
Can I serve spinach dip cold instead of hot?
This recipe is designed as a hot baked spinach dip because it includes melted cheese. It is safe to eat chilled after cooking, but the texture will be firmer. For a cold dip, skip the baking step and use softened cream cheese, sour cream, and mayonnaise, then chill before serving.
Can I make spinach dip without mayonnaise?
Yes. Replace the mayonnaise with more sour cream or plain Greek yogurt. The dip will be a little tangier and slightly less rich.
Why is my spinach dip watery?
The spinach probably held too much liquid. Thaw it fully, then squeeze it very well in a towel. If the baked dip still looks loose, let it rest for 5 to 10 minutes; it often thickens as it cools.
What should I serve with spinach dip?
Good choices include tortilla chips, pita chips, crackers, toasted baguette slices, celery sticks, carrot sticks, bell pepper strips, and cucumber rounds.
Can I freeze spinach dip?
Freezing is not ideal. Cream cheese and sour cream can separate after thawing, which may make the dip grainy. If you do freeze it, thaw overnight in the fridge and reheat gently while stirring.
05Keep cooking
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