This warm, cheesy crowd-pleaser combines tangy cream cheese, melty shredded cheddar and mozzarella, and bright wilted spinach for a dip that’s irresistible straight from the oven. It’s ideal for parties, movie nights, and holiday appetizer spreads — buttery on a toasted baguette slice or scooped with pita chips. For a heartier combination, serve it alongside the baked salmon with garlicky spinach and mozzarella to turn appetizers into a cozy, impressive meal.
Why you’ll love this dish
This Creamy Hot Spinach Dip strikes the perfect balance between rich and bright. The cream cheese base gives velvety body while sour cream adds a slight tang; shredded cheddar brings sharpness and mozzarella delivers that irresistible stretch. It’s quick to prepare, easy to scale for a crowd, and kid-approved.
“We doubled this for the holidays and it disappeared faster than any other appetizer — warm, cheesy, and just the right amount of garlic.” — a happy home cook
Reasons to try it:
- Fast prep: about 10 minutes active work, then a short bake.
- Budget-friendly: pantry cheeses plus fresh spinach deliver big flavor without expensive ingredients.
- Crowd-pleasing: suits parties, potlucks, game nights, and family gatherings.
Step-by-step overview
Before you start: you’ll wilt the spinach briefly in a skillet, squeeze out the excess moisture so the dip stays creamy (not watery), mix the soft cheeses with seasonings, fold in the spinach, and bake until bubbly. Finish under the broiler for a golden, slightly crispy top if you like contrast in texture.
What you’ll need
- 10 ounces fresh spinach, washed and roughly chopped (see notes for frozen option)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 cup shredded cheese (use a 50/50 mix of sharp cheddar and low-moisture mozzarella for flavor and melt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Additional shredded cheese for topping (about 1/4–1/2 cup)
Substitutions and notes:
- For a tangier dip, swap half the sour cream for Greek yogurt.
- Use full-fat dairy for best texture; low-fat versions can thin the dip slightly.
- If you only have frozen spinach, thaw fully and squeeze out every bit of liquid (about 10–12 oz frozen yields roughly the same after draining).
Step-by-step instructions
- Preheat: Heat your oven to 350°F (175°C). Grease a 1–1.5 quart baking dish or a small casserole dish.
- Wilt the spinach: Warm a skillet over medium heat and add the chopped fresh spinach. Sauté 2–3 minutes until wilted. Remove from heat. Finely chop the wilted spinach and use a clean kitchen towel or several paper towels to squeeze out excess moisture—this prevents a watery dip.
- Mix the base: In a medium mixing bowl, beat the softened cream cheese and sour cream together until smooth using a hand mixer or whisk.
- Add flavor: Stir in the shredded cheddar/mozzarella blend, garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning.
- Fold in spinach: Gently fold the finely chopped, drained spinach into the cheese mixture until evenly distributed.
- Bake: Transfer the mixture to your prepared baking dish and smooth the top. Sprinkle the additional shredded cheese evenly over the surface. Bake 25–30 minutes until bubbly and set.
- Finish (optional): For a golden, slightly crisp top, switch to broil for 1–2 minutes—watch closely so it doesn’t burn.
- Serve hot with dippers of your choice.
Best ways to enjoy it
Serve the dip straight from the baking dish while it’s hot and stretchy. Classic dippers include toasted baguette slices, pita chips, sturdy crackers, or fresh-cut vegetables like carrot sticks, cucumber rounds, and bell pepper strips. For a fun crowd-pleasing board, place the hot dip in the center and surround with a mix of warm bread, cured meats, and pickled vegetables for contrast. If you want a complementary course for a casual dinner party, pair this dip with a soup — for example, try it alongside a creamy Parmesan Italian sausage ditalini soup for an indulgent, comforting spread.
Storage and reheating tips
- Refrigeration: Cool the dip to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes, or microwave in short bursts stirring between intervals.
- Freezing: You can freeze the baked dip for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven until hot and bubbling. Note: texture may change slightly after freezing; stirring in a splash of milk or extra sour cream while reheating can restore creaminess.
- Food safety: Do not leave the dip at room temperature for more than 2 hours. After reheating, consume within 24 hours if kept warm at party buffets.
Helpful cooking tips
- Soak up moisture: The step of squeezing out spinach is crucial. If you skip it, the dip can become runny. Use a clean kitchen towel and twist tightly.
- Room-temperature cream cheese mixes smoother and produces a silkier dip. If you forgot to soften it, microwave in 5–8 second bursts until slightly pliable.
- Cheese choice matters: Sharp cheddar adds flavor punch; mozzarella gives creaminess and stretch. For extra richness, stir in 1/4 cup grated Parmesan.
- Even heating: Spread the mixture in a shallow baking dish so it bakes evenly and melts through without overcooking the edges.
- Timing for parties: Bake 15–20 minutes before guests arrive and keep warm in an oven set to the lowest temperature, reheating under the broiler for a minute just before serving to refresh the top.
Creative twists
- Artichoke-spinach dip: Fold in 1 cup finely chopped, drained marinated artichoke hearts for a classic twist.
- Bacon and jalapeño: Stir in 2–3 tablespoons cooked, crumbled bacon and 1 finely diced jalapeño for smoky heat.
- Vegan version: Use vegan cream cheese, a plant-based sour cream, and dairy-free shredded cheese; sautéed mushrooms can add umami in place of dairy richness.
- Mediterranean: Add 1/3 cup crumbled feta, sun-dried tomatoes, and a pinch of oregano.
- Extra protein: Mix in 1 cup of cooked, chopped chicken for a heartier, dip-meets-salad option.
Common questions
Q: How long does prep and cook time take?
A: Active prep is about 10 minutes (most of that is wilting and squeezing the spinach). Bake time is 25–30 minutes, so plan for roughly 40–45 minutes total.
Q: Can I make this with frozen spinach?
A: Yes. Thaw completely, then squeeze out all excess water. Use about 10–12 ounces frozen (defrosted and drained) to equal 10 ounces fresh after cooking. Excess moisture is the main challenge; be thorough when draining.
Q: Is this dip gluten-free?
A: The dip itself is gluten-free if you use gluten-free dippers. Check labels on any shredded cheese and sour cream if you have a strict sensitivity, but most are naturally gluten-free.
Q: Can I prepare this ahead of time?
A: Yes — assemble the dip in the baking dish, cover, and refrigerate up to 24 hours before baking. Add extra shredded cheese on top right before baking for a fresh crust.
Q: Will it reheat well for leftovers?
A: Yes. Reheat in a 350°F oven until warmed through, or microwave in short bursts. Add a splash of milk or sour cream if it seems dry.
If you want any additional options (lower-fat swaps, party scaling, or a printable version), tell me how many people you’re serving and I’ll tailor the recipe.
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Creamy Hot Spinach Dip
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and cheesy spinach dip combining cream cheese, cheddar, mozzarella, and wilted spinach, perfect for parties and gatherings.
Ingredients
- 10 ounces fresh spinach, washed and roughly chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (50/50 mix of cheddar and mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Additional shredded cheese for topping (1/4–1/2 cup)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a skillet, wilt the spinach over medium heat for 2–3 minutes, then remove from heat and squeeze out excess moisture.
- In a mixing bowl, beat the cream cheese and sour cream until smooth.
- Stir in the shredded cheese, garlic powder, onion powder, and season with salt and pepper.
- Fold in the drained spinach until evenly mixed.
- Transfer the mixture to the baking dish, top with additional cheese, and bake for 25–30 minutes until bubbly.
- If desired, broil for 1–2 minutes for a crispy top.
- Serve hot with dippers.
Notes
For addition of flavor, consider adding artichoke hearts, bacon, or jalapeños. Use full-fat dairy for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American