Spinach Dip Recipe: Creamy, Cheesy Baked Appetizer for Any Party
A warm, cheesy baked spinach dip recipe that’s quick, easy, and a crowd-pleaser at every gathering.
I’ve always loved serving this savory appetizer when friends drop by unannounced or for holiday get-togethers—there’s just something about gooey cream cheese, vibrant spinach leaves, and that golden baked top that feels downright festive. Inspired by my grandmother’s kitchen where everyone gathered around the stove to chat, this Spinach Dip Recipe brings together healthy greens and indulgent flavors in a way that’s totally irresistible. Whether it’s game night or a casual weeknight snack, this recipe shines. Plus, you know what? It’s surprisingly quick to pull together, and you can even prep parts a day ahead.
Why You’ll Love This Recipe
– No-fuss prep: just stir, bake, and serve.
– Ready in under 45 minutes—perfect for last-minute plans.
– Crowd-pleaser every time (seriously, people go back for thirds).
– Creamy, cheesy texture meets savory spinach leaves.
– Easily customizable: add bacon, swap cheeses, or make it gluten-free.
– Ideal for parties, potlucks, family movie nights, and holiday spreads.
– Uses simple, pantry-friendly ingredients like cream cheese and frozen spinach.
– Balanced bite: a hint of garlic and onion with the freshness of spinach.
Let me explain: this isn’t one of those complicated, fussy dips. It’s straightforward, and if you’ve ever wondered how to turn basic ingredients into something extra special, you’re in the right place.
Ingredients
– 10 ounces frozen chopped spinach, thawed and drained well (squeeze out excess water).
– 8 ounces cream cheese, softened (I like Philadelphia for consistency).
– ½ cup sour cream (whole-milk gives a creamier finish).
– ¼ cup mayonnaise (Hellmann’s if you can).
– 1 cup shredded mozzarella cheese (low-moisture, whole-milk recommended).
– ½ cup shredded sharp cheddar cheese (adds tang).
– 1 garlic clove, minced (or ½ teaspoon jarred minced garlic).
– 1 small shallot, finely chopped (or 2 tablespoons finely diced onion).
– 1 teaspoon Worcestershire sauce (for depth).
– ½ teaspoon kosher salt (adjust to taste).
– ¼ teaspoon freshly ground black pepper.
– Pinch of red pepper flakes (optional, for a subtle kick).
Tips on ingredients:
• Spinach leaves: frozen works fluffy and saves chopping—just make sure it’s well drained.
• Cream cheese: bring to room temperature so your dip is ultra-smooth.
• Cheese blend: feel free to swap gouda or Monterey Jack for variety.
Directions
1. Preheat your oven to 375°F. Grab an 8×8-inch baking dish and give it a light spray of cooking oil or a quick butter rub.
2. In a large mixing bowl, beat the softened cream cheese until silky—an electric mixer speeds this up, but a sturdy spatula works fine.
3. Fold in the sour cream, mayonnaise, Worcestershire sauce, salt, pepper, and red pepper flakes. Stir until the mixture looks uniformly creamy.
4. Add the minced garlic, chopped shallot (or onion), and drained spinach. Mix gently so the spinach leaves stay vibrant—don’t overwork it.
5. Stir in ¾ cup mozzarella and ½ cup cheddar, reserving the rest for a golden topping. The colors of the cheeses create that mouthwatering bake.
6. Spoon the mixture into your prepared dish, smoothing the top with a spatula. Sprinkle the remaining ¼ cup mozzarella and ¼ cup cheddar evenly over the surface.
7. Bake for 20–25 minutes or until the edges bubble and the top turns lightly golden. You’ll know it’s done when you see those tempting brown spots.
8. Let it rest for 5 minutes—this helps it set so everyone can scoop neat portions. Serve warm with baguette slices, pita chips, or crisp veggies.
Pro tips: chill the baking dish beforehand to prevent sticking; use a mandoline to shave extra-thin bread slices; listen for a gentle sizzle when it comes out of the oven.
Servings & Timing
Makes about 6–8 servings as an appetizer.
Prep Time: 15 minutes (plus thawing time for spinach).
Bake Time: 20–25 minutes.
Rest Time: 5 minutes.
Total Time: Approximately 45 minutes from fridge to table.
Variations
– Add crumbled cooked bacon or pancetta for a smoky twist.
– Swap half the spinach for chopped artichoke hearts to create a spinach-artichoke dip.
– Use Greek yogurt in place of sour cream for a protein boost.
– Stir in a handful of crumbled feta for a Mediterranean flair.
– Make it vegan: use dairy-free cream cheese, vegan mayo, and a plant-based cheese blend.
– Kick up the heat with diced jalapeños or a dash of hot sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions in freezer-safe containers for up to 1 month—thaw overnight in the fridge. To reheat, pop individual servings in the microwave for 45–60 seconds or warm in a 350°F oven until heated through (about 10 minutes). Make-ahead tip: assemble the dip up to 24 hours ahead, cover tightly, and refrigerate; sprinkle the cheese topping just before baking.
Notes
When I first tested this recipe, I underestimated the importance of draining the spinach—excess moisture can make the dip watery. Now I always press it through a clean tea towel or use a fine mesh sieve. Also, let the baked dip rest a few minutes so it firms up; otherwise, it’s too floppy to scoop. If you prefer more tang, swap half the mayo for crème fraîche or add a squeeze of lemon juice. And honestly, if you double the cheese, nobody’s going to complain.
FAQs
Q: Can I use fresh spinach instead of frozen?
A: Sure—cook down 10–12 ounces fresh spinach in a skillet until wilted, then drain well before adding.
Q: Is this recipe gluten-free?
A: The dip itself is gluten-free, just serve it with GF crackers or sliced veggies.
Q: How do I make it less rich?
A: Substitute low-fat cream cheese and Greek yogurt for the mayo and sour cream.
Q: Can I prepare smaller portions?
A: Absolutely—halve the ingredients and bake in an 8-inch pie plate for about 18 minutes.
Q: What’s the best way to serve it at a party?
A: Keep it warm on a small slow cooker or fondue pot so guests can dip anytime.
Q: Can I add other veggies?
A: Yes! Diced roasted red peppers or sun-dried tomatoes make great additions.
Q: Why is my dip grainy?
A: Graininess often comes from cold cream cheese—always soften fully and mix until smooth.
Q: How do I avoid a soggy center?
A: Ensure the spinach is very well drained and don’t over-stir once the cheeses are added.
Conclusion
This Spinach Dip Recipe hits all the right notes—creamy, cheesy, savory, with a fresh pop from the spinach leaves. It’s simple enough for a weeknight snack and festive enough for holiday spreads. Give it a try next time you need a crowd-pleasing appetizer, and don’t forget to let me know how it turns out or share your own delicious twists!
Spinach Dip Recipe: Creamy, Cheesy Baked Appetizer
Ingredients
- 10 ounces frozen chopped spinach thawed and drained well (squeeze out excess water)
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese low-moisture, whole-milk recommended
- 1/2 cup shredded sharp cheddar cheese adds tang
- 1 teaspoon Worcestershire sauce for depth
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes optional, for a subtle kick
Instructions
- Preheat your oven to 375°F. Grab an 8×8-inch baking dish and greae it.
- Beat softened cream cheese until silky, then fold in sour cream, mayonnaise, Worcestershire sauce, salt, pepper, and red pepper flakes. Stir until creamy.
- Mix in garlic, shallot, drained spinach, mozzarella, and cheddar. Spoon into the prepared dish and top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden. Let it rest for 5 minutes before serving warm.
