Why You’ll Love Spinach Dip Recipe

I enjoy this recipe because it takes almost no effort yet tastes like something I spent much longer preparing. I appreciate the balance of creamy dairy, savory garlic, and hearty spinach. I also like that it’s naturally low-carb and versatile enough to serve warm or cold. It’s a crowd-pleaser that I can whip up anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz cream cheese softened
1 cup sour cream
10 oz spinach frozen, thawed and squeezed
2 tsp garlic minced
1/2 cup parmesan cheese grated
1 1/2 cups mozzarella cheese shredded, divided
1 tbsp parsley chopped
1/2 tsp salt
1/4 tsp pepper

Directions

1. I preheat the oven to 375F (190C) and coat a 1-quart baking dish with cooking spray.

2. I add the softened cream cheese, sour cream, minced garlic, salt, and pepper to a bowl and mix until everything becomes smooth and creamy.

3. I stir in the parmesan cheese, one cup of the mozzarella, and the squeezed spinach until well combined.

4. I transfer the mixture to the prepared baking dish and top it with the remaining mozzarella cheese.

5. I bake for about 20 minutes, or until the top turns golden and the cheese melts completely.

6. If I want a crispier top, I broil the dish for an additional 2 minutes.

7. I remove it from the oven, sprinkle chopped parsley on top, and enjoy it warm or cold with bread or vegetables.

Servings and Timing

Yields: 10 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I like to tailor this dip depending on who I’m serving. Sometimes I add chopped artichokes for extra texture, or I mix in a pinch of red pepper flakes for heat. I enjoy swapping mozzarella for Monterey Jack when I want a creamier pull.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I warm it in the oven or microwave until the cheese melts again and the dip becomes creamy. I stir before serving to restore its texture. This dip can also be enjoyed cold straight from the fridge.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I can sauté fresh spinach until wilted, then chop and squeeze it well before adding it.

How do I prevent the dip from becoming watery?

I make sure to squeeze as much liquid as possible from the spinach before mixing it in.

Can I make this dip ahead of time?

Yes, I often assemble it ahead and bake it just before serving.

Can I freeze spinach dip?

I prefer not to freeze it because dairy-based dips can separate after thawing.

Can I use low-fat dairy products?

I can, but the texture may be less creamy and rich.

What can I serve with spinach dip?

I like serving it with bread, tortilla chips, crackers, or fresh vegetables.

Can I make it spicier?

Absolutely, I add red pepper flakes, diced jalapeños, or a little hot sauce.

How do I make the top extra golden?

I broil the dip for 1–2 minutes after baking.

Can I make this in a skillet?

Yes, I often bake it in an oven-safe skillet for easy serving.

Conclusion

I love how comforting, creamy, and satisfying this spinach dip is, and I appreciate that I can prepare it in just a few minutes. Whether I serve it warm or cold, it always disappears quickly, making it a reliable appetizer for any occasion.