Hot Spinach Dip

This classic Hot Spinach Dip combines fresh spinach, Parmesan Cheese, and mozzarella cheese into a smooth and creamy blend of cream cheese, mayonnaise, and sour cream. Enjoy this dip with fresh-cut veggies like carrots, celery, and mini bell peppers or with crostini, pita crackers, or bagel chips. It takes less than 15 minutes to get this dip in the oven and it is a crowd pleaser every time. This classic recipe is comfort food at its best with creamy decadent flavors.

How to make Baked Spinach Dip

First, add a little olive oil to a large skillet over medium heat. Sauté the spinach until wilted. Remove the spinach from the pan and coarsely chop it. Place the chopped spinach in a colander.  Remove excess water from the spinach, by squeezing it in your fists or putting it in an old clean kitchen towel and squeezing tourniquet style.

Then in a large bowl combine the spinach, garlic, onion powder, cream cheese, mayonnaise, sour cream, Parmesan Cheese, and about half the mozzarella cheese. Season with kosher salt and fresh ground black pepper to taste. If desired add a sprinkle of red pepper flakes.

Spoon the mixture into a small dip-sized baking dish. I like to use an 8-inch cast iron skillet. Top with the remaining mozzarella cheese. and bake for 25-30 minutes or until the cheese is melted and lightly browned. I like to turn the broiler on low for the last 1-2 minutes of baking but be careful as I always say broilers can be unpredictable. Let it cool for just a couple of minutes so no one burns the roof of their mouth.

Helpful Recipe Tips

• This recipe calls for a lot of spinach so you may need to cook it in batches.
• When removing excess water from the spinach simply squeeze it in your fists or put it in an old clean kitchen towel and squeeze tourniquet style. Use an old kitchen towel as the spinach may stain it.
• This recipe can also be made with around 8 ounces of frozen spinach. Simply remove as much moisture as possible.
• Soften the cream cheese to room temperature to make it easy to mix with the other ingredients.
• I like to turn the oven broiler to low for the last 1-2 minutes of baking time. However, stay close by and keep an eye on it. Broilers can be quite unpredictable.
• Serve with fresh baby peppers, carrot sticks, celery sticks, crostini, pita chips, or pretzel chips. Or spoon the dip in a sourdough bread bowl and cube the cutout bread from the loaf for dipping.
• For extra crunch stir in water chestnuts.  For extra flavor stir in drained artichoke hearts.
• Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

How to make this spinach dip in advance

You can prep this dip up to 24 hours in advance and cover it tightly with plastic wrap. Store it in the fridge until almost ready to bake. 30 minutes prior to baking remove it from the refrigerator and bring it to room temperate. Bake according to the recipe directions however I would store it in something other than the cast iron skillet until ready to bake or choose a different kind of pan.

What to serve with hot spinach dip

• Easy Crostini
• Tortilla Chips
• Carrot Sticks
• Pretzel Crisps
• Bagel Chips
• Cucumber Rounds
• Frito Scoops
• Celery Sticks
• Butter Crackers
• Pita Chip
• Baguette Slices
• Mini Bell Peppers

More dip recipes to try!

Hot Spinach Dip

A crowd-pleasing creamy Hot Spinach Dip made with three kinds of cheese, mayonnaise, sour cream, and Parmesan Cheese all baked to golden perfection and served with a variety of fresh vegetables and crackers.

5 from 12 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 servings

Calories: 312kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 10 ounces of fresh baby spinach
• 2 cloves garlic minced
• ½ teaspoon onion powder
• 8 ounces cream cheese
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ½ cup grated parmesan cheese
• 1 ½ cups mozzarella
• kosher salt
• fresh ground black pepper
• ¼ teaspoon red pepper flakes optional

Instructions

• Preheat the oven to 375 degrees. Grease or spray with nonstick cooking spray a small skillet or baking dish. 
• Add the olive oil to a large skillet over medium heat. Sauté the spinach until wilted. Remove the spinach from the pan and place it in a colander. Using your hands or an old kitchen towel squeeze the moisture out of the spinach.  
• In a large bowl combine the spinach, garlic, onion powder, cream cheese, mayonnaise, sour cream, Parmesan Cheese, and 3/4 cup of mozzarella cheese. Season with kosher salt and fresh ground black pepper to taste. If desired add a sprinkle of red pepper flakes.  
• Spoon it into the prepared baking dish. Top with the remaining mozzarella cheese. and bake for 25-30 minutes or until the cheese is melted and lightly browned.

Notes

• This recipe calls for a lot of spinach, so you may need to cook it in batches.
• When removing excess water from the spinach, squeeze it in your fists or put in an old clean kitchen towel and squeeze tourniquet style. Use an old kitchen towel as the spinach may stain it.
• This recipe can also be made with 10 ounces of frozen spinach. Remove as much moisture as possible.
• Soften the cream cheese to room temperature to make it easy to mix with the other ingredients.
• I like to turn the oven broiler to low for the last 1-2 minutes of baking time. However, stay close by and keep an eye on it. Broilers can be pretty unpredictable.
• Serve with fresh baby peppers, carrot sticks, celery sticks, crostini, pita chips, or pretzel chips.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power. 

Nutrition

Calories: 312kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 422mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3984IU | Vitamin C: 10mg | Calcium: 236mg | Iron: 1mg

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