Hot, bubbly, and impossibly creamy—this spinach dip is the kind of appetizer that disappears before you can say “second helping.” Made with thawed frozen chopped spinach, cream cheese, sour cream, mozzarella, and a hit of garlic and Parmesan, it’s a quick crowd-pleaser for game day, holiday spreads, or an easy weeknight appetizer. It also pairs beautifully with lighter mains—try serving it alongside a simple fish dish such as baked salmon with garlicky spinach and mozzarella for an elegant, fuss-free meal.
Why you’ll love this dish
This hot spinach dip is fast, forgiving, and built from pantry staples. Using frozen chopped spinach saves time and keeps the flavor consistent year-round, while the mix of cream cheese and sour cream gives a silky texture that stretches well across dippers. It’s equally suited to casual parties and last-minute entertaining.
“I made this for a holiday gathering and it was gone in 20 minutes—warm, cheesy, and just the right garlic kick.”
Quick wins:
- Minimal prep (thaw and squeeze spinach), no blanching required.
- Budget-friendly ingredients that scale up easily.
- Crowd-pleasing texture that stays warm and dip-able for at least 20–30 minutes out of the oven.
Step-by-step overview
You’ll thaw and drain the spinach, blend the soft cheeses with seasonings, fold in the cheeses and spinach, and bake until bubbling and golden. Expect about 5–10 minutes active prep and 25–30 minutes hands-off baking. Let it rest briefly so it firms slightly—this makes scooping easier and keeps dippers cleaner.
What you’ll need
- 10 oz frozen chopped spinach, thawed and very well drained (see tips below)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup mayonnaise or plain Greek yogurt (Greek yogurt makes it tangier and lighter)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 tsp jarred minced garlic in a pinch)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Crushed red pepper flakes, optional, to taste
Substitution notes:
- For a lighter dip, use low-fat Greek yogurt and part-skim mozzarella.
- To make it more savory, swap half the mozzarella for smoked mozzarella or add 1/4 cup grated Pecorino.
- For a gluten-free snack, serve with sliced veggies or gluten-free crackers.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
- Thoroughly squeeze excess water from the thawed spinach using a clean kitchen towel or cheesecloth; you want it nearly dry.
- In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise (or Greek yogurt) until smooth and lump-free.
- Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning.
- Fold in the drained spinach, shredded mozzarella, and grated Parmesan until evenly combined. Don’t overmix—fold just until incorporated so the dip stays fluffy.
- Spread the mixture evenly in the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, until the center is bubbly and the top is lightly golden. If you want a browner top, broil 1–2 minutes while watching closely.
- Let the dip cool for about 5 minutes before serving warm with dippers.
Best ways to enjoy it
Serve this dip warm with sturdy dippers that can handle scooping: toasted baguette slices, pita chips, tortilla chips, pretzel bites, or raw veggies like bell pepper strips and carrot sticks. For a party, make a warm dip station with sliced bread and crackers on one side and cold crudités on the other. It also complements sandwich platters—consider placing it beside hot sandwiches like Crockpot French Dip Sandwiches so guests can alternate between melty sandwiches and creamy spinach dip.
Presentation idea: bake the dip inside a hollowed-out sourdough boule for a rustic centerpiece—reserve the bread bowl pieces for dipping.
Storage and reheating tips
- Refrigeration: Cool to room temperature (no longer than 2 hours at room temp), then store in an airtight container for 3–4 days.
- Reheating: For best texture, reheat in a 350°F oven in a covered dish until warmed through and bubbling, about 10–15 minutes. Alternatively, microwave portions in 30-second intervals, stirring between, until hot.
- Freezing: You can freeze the baked dip, but the texture of dairy may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, stir to reincorporate any separated liquids, then reheat as above.
- Food safety: Reheat to at least 165°F for safe consumption; use a probe thermometer if unsure.
Pro chef tips
- Remove all excess moisture: Wrapping the thawed spinach in a clean towel and wringing it out makes the biggest difference in avoiding a watery dip.
- Soften room-temperature cream cheese for a lump-free mix; if short on time, cut into cubes and microwave 10–15 seconds.
- Fresh garlic delivers brighter flavor than jarred, but adjust if you’re sensitive to raw garlic intensity.
- To get a bubbly, browned top without drying the dip, broil for 1–2 minutes at the end—stay right there and watch it.
- If you like a smoother texture, pulse the mixture once or twice in a food processor before baking. Don’t overprocess or it will turn too loose.
- Want a sharper finish? Add a pinch of nutmeg or a teaspoon of lemon zest to brighten the flavors.
Creative twists
- Spinach-artichoke: Stir in 1 cup chopped canned artichoke hearts (drained) for a classic variation.
- Bacon-and-cheddar: Add 1/2 cup crumbled cooked bacon and swap mozzarella for sharp cheddar.
- Seafood version: Fold in 6–8 oz cooked lump crab meat for a decadent party dip.
- Vegetarian/Greek: Add chopped roasted red peppers, olives, and a sprinkle of oregano for Mediterranean flair.
- Vegan: Replace cream cheese and sour cream with cashew cream or a vegan cream-cheese alternative and use vegan shredded mozzarella. Add a tablespoon of nutritional yeast for a cheesy note.
- Spicy: Fold in 1 diced jalapeño or 1/2 tsp cayenne for a heat-forward dip.
Common questions
Q: How long does prep and bake take?
A: Active prep is about 10 minutes (mostly draining spinach and mixing). Bake time is 25–30 minutes, so total elapsed time is roughly 35–40 minutes.
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 10–12 oz fresh spinach. Sauté it briefly in a tablespoon of oil until wilted, cool, and squeeze out all liquid before folding into the dip. Fresh spinach has a brighter flavor but requires the extra step.
Q: Can I assemble this ahead of time?
A: Absolutely. Mix the dip and refrigerate in the baking dish covered for up to 24 hours. Bring it to room temperature for 20–30 minutes before baking, then proceed with the 25–30 minute bake time.
Q: My dip became watery—how do I fix that?
A: That’s usually excess spinach liquid. Next time squeeze the spinach more thoroughly. If it happens after baking, spoon off any separated liquid, stir the dip, and bake 5–10 more minutes to firm it. Adding a tablespoon of cream cheese or a bit more Parmesan can help bind the mixture.
Q: Is this safe for kids and pregnant people?
A: Ensure dairy ingredients are pasteurized (most cream cheese and sour cream sold in the U.S. are). Reheat leftovers to at least 165°F before serving. If serving to those with dietary restrictions, follow the substitutions listed above.
Enjoy this warm, comforting dip with friends and family—once you master the drain-and-bake routine, it becomes a go-to for easy entertaining.
Print
Baked Spinach Dip
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Hot, cheesy, and irresistibly creamy, this baked spinach dip made with spinach, cream cheese, sour cream, and mozzarella is a perfect appetizer for any occasion.
Ingredients
- 10 oz frozen chopped spinach, thawed and very well drained
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup mayonnaise or plain Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Crushed red pepper flakes, optional, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
- Squeeze excess water from the thawed spinach using a clean kitchen towel.
- In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth.
- Add garlic, salt, black pepper, and crushed red pepper flakes, then taste and adjust seasoning.
- Fold in the drained spinach, shredded mozzarella, and grated Parmesan.
- Spread the mixture in the prepared baking dish and smooth the top.
- Bake for 25–30 minutes until bubbly and lightly golden. Broil for 1–2 minutes if a browner top is desired.
- Let cool for 5 minutes before serving warm with your choice of dippers.
Notes
For a lighter dip, use low-fat Greek yogurt and part-skim mozzarella. You can also add roasted red peppers for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American