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The Lowdown on This Spinach Dip
There are like a billion spinach dip recipes out there. Hot, cold, loaded with artichokes, stuffed in a bread bowl, you name it. And y’all, I’ve tried a good handful… But they always have something off. Too much spinach (yup, that’s a thing), way too tangy from the sour cream, or worse, they’re grainy. So I decided to take matters into my own hands and create my own easy spinach dip recipe. And guess what boos? It’s good. Like, seriously good.
It’s got all the things.. creamy, cheesy, and spinachy without going overboard. Better than any restaurant version, and I’ll put money on it! Plus, it’s crazy easy to throw together, so you can save the fancy efforts for another day.
Ingredients you’ll need to make Spinach Dip
- Cream Cheese: Full fat is best, but you can you low fat. Make sure it’s softened so it blends well!
- Sour Cream: Adds a nice tang, you can use Greek yogurt if that’s what you got in stock.
- Parmesan Cheese: A little nutty, a little salty, and all kinds of delicious. Freshly grated is best, but the pre-grated kind works too.
- Mozzarella Cheese: Use a block and shred it yourself for max meltiness! Pre-shredded has anti-caking agents that can make it hard to get a smooth melt.
- Onion Powder & Garlic Powder: Stick with powdered here.
- Ground Nutmeg: Just a pinch. Trust me on this one boos!
- Cayenne & Black Pepper: For a kick of heat.
- Frozen Spinach: I’m team frozen spinach all the way just make sure it’s thawed and well-drained.
How to make Spinach Dip
What to serve with homemade spinach dip
- Bread for Dippin’: A creamy, cheesy dip like this deserves a good bread moment. Think angel biscuits, roasted garlic no-knead bread, or soft and fluffy Southern yeast rolls.
- Fried Goodness: Pair this dip with crispy fried treats like buffalo fried cauliflower, golden-brown fried pickles, or crunchy fried zucchini.
- Wings on Deck: Serve up some lemon pepper wings, honey BBQ wings, or mango jerk wings alongside this hot spinach dip. It’s the ultimate game-day spread!
- Other Party Starters: Keep the appetizer table poppin’ with smashed potatoes, turkey empanadas, or Mexican crab cakes to go with your spinach dip.
Recipe Substitutions
- Cream Cheese: You can totally swap in a reduced-fat version if you’re watching those calories.
- Sour Cream: Greek yogurt is a great alternative.
- Spinach: Fresh spinach works if you’re out of frozen. Just cook it down in a skillet with a drizzle of olive oil, let it cool, and squeeze out the liquid before mixing it in.
- Mozzarella: Use an Italian cheese blend instead, boos! It usually includes Provolone, Asiago, and more, which adds extra cheesy depth.
Recipe Variations and Additions
- Tomato Twist: Stir in ½ cup of chopped Roma tomatoes for a pop of freshness and color.
- Artichoke Hearts: I’m obsessed with adding ½ cup of chopped marinated artichoke hearts. It takes this homemade spinach dip to a whole new level boos!
- Bacon Love: Mix in ½ cup of cooked and crumbled bacon because, duh, everything’s better with bacon.
- Spicy Upgrade: Add a teaspoon of red pepper flakes or some chopped jalapeños for a spicy kick.
Expert Tips and Tricks for making the best baked spinach dip
- Use Softened Cream Cheese: For the creamiest, lump-free dip, make sure your cream cheese is at room temp. If you’re short on time, pop it in the microwave for 10-15 seconds (but don’t melt it y’all!).
- Drain Your Spinach Well: Frozen spinach has a ton of water. Thaw it in the microwave or under cold water, then squeeze it dry using paper towels or a clean kitchen towel.
- Make It Ahead: Stir everything together, spread it into your baking dish, and cover tightly with plastic wrap. Store it in the fridge overnight, then let it come to room temp before topping with cheese and baking. Boom, instant party app!
- Brown the Top: For a golden, bubbly top, broil the dip for a minute or two after baking. Just watch it so it doesn’t burn!
How to store & reheat Spinach Dip
Storing this dip is super easy boos! Just pop it into an airtight container or leave it in the baking dish, covered tightly with plastic wrap.
To reheat, microwave it in 30-second intervals, stirring between each round until it’s nice and warm. Or bake it in a 350°F oven for 10-15 minutes until it’s all bubbly and yummy again.
How long will Spinach Dip last in the fridge?
It will last for 3-4 days… If you can keep your hands off it that long!
Can I freeze hot spinach dip?
Technically, you can freeze this dip, but I wouldn’t recommend it. The creamy ingredients tend to separate during freezing and thawing, leaving you with a watery mess.
Frequently asked questions
Absolutely boos! Just double all the ingredients and bake it in a larger dish (like a 9×13 pan). Keep an eye on the baking time, it might need an extra 5-10 minutes to get golden on top.
This recipe is best served warm or hot. But there are plenty of spinach dip variations out there that can be served cold.
You sure can! Grab a round loaf of bread (sourdough is my fave), cut out the center to create a bowl, and scoop in the baked dip. You can toast the bread bowl for extra crunch and use the cut-out pieces for dipping.
This Spinach Dip is the appetizer GOAT! It’s tangy, gooey, and so easy you’ll be whipping it up on repeat. Whether you’re hosting the crew or just snacking solo, this dip’s got you covered. So grab your chips, bread, or whatever’s closest, and let’s get to dunkin’!
More Spread/Dip Recipes
Spinach Dip
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Equipment
Ingredients
- 8 ounces cream cheese full fat, softened
- ¾ cup sour cream room temperature
- 1/3 cup Parmesan grated
- 2 cups mozzarella shredded, divided
- ½ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 10 ounces frozen spinach thawed and drained
Instructions
- Preheat oven to 375° F and place rack in the middle position. Prepare an 8×8 casserole dish or 8’ inch cake round with nonstick spray.
- In a large bowl, whisk together the cream cheese and sour cream until smooth. Add in 1 ½ cups of mozzarella cheese and the remaining ingredients and stir together until evenly mixed.
- Spread the mixture into your prepared baking dish and smooth the top. Top with remaining mozzarella and bake until the top is melted, about 20 minutes and the edges begin to brown. Bake for another 5 minutes until the top is brown in spots and bubbly around the edges.
- Remove from the oven and let sit for 5 minutes.
- Serve hot with toasted baguette rounds, pita chips, or tortilla chips.
Notes
- Use Softened Cream Cheese: For the creamiest, lump-free dip, make sure your cream cheese is at room temp. If you’re short on time, pop it in the microwave for 10-15 seconds (but don’t melt it y’all!).
- Drain Your Spinach Well: Frozen spinach has a ton of water. Thaw it in the microwave or under cold water, then squeeze it dry using paper towels or a clean kitchen towel.
- Make It Ahead: Stir everything together, spread it into your baking dish, and cover tightly with plastic wrap. Store it in the fridge overnight, then let it come to room temp before topping with cheese and baking. Boom, instant party app!
- Brown the Top: For a golden, bubbly top, broil the dip for a minute or two after baking. Just watch it so it doesn’t burn!
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