I’m so excited to share my go-to Spinach Dip with you! This recipe came into my life during a classic “I don’t know what to cook” evening, and let me tell you—it instantly became a favorite. Imagine cozying up with a warm, creamy spinach dip that just hits the spot every single time. I’ve had plenty of spin dips before, but this one? It’s the kind of crowd-pleaser that keeps people coming back for more. Whether it’s a last-minute party or a quiet night with friends, it fits right in.
Spinach Dip feels like the perfect little comfort food that’s still fresh and flavorful. The blend of creamy cheese and tender spinach packs a punch without being heavy or complicated. One of my favorite moments is serving this spinach dip hot, with melted cheese bubbling on top—that’s where the magic happens. It goes beyond simple snacking; it’s a way to get everyone talking, laughing, and reaching for that next chip or piece of crusty bread.
This spinach dip recipe actually reminds me a bit of popular hot spinach artichoke dip recipes you might have seen floating around like the Hot Spinach Artichoke Dip Recipe, which is a fantastic place to see different takes if you love this flavor combo. But I crafted mine to be easy enough for any weeknight, with just the right balance of creamy goodness and fresh spinach.
I love how this Spinach Dip fits into my Everyday Foodie world because it’s approachable, comforting, and downright tasty. It’s what I reach for when I want food that’s satisfying and full of warmth without being fancy. You can absolutely customize it to suit your taste or pantry rolls. So, friends, get ready to dig into one of the best party dips out there—your next favorite spinach and cheese dip awaits!
What You’ll Need:
This Spinach Dip keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what I grab every time:
- 10 oz frozen chopped spinach, thawed and squeezed dry (fresh spinach works too if you want a brighter green and fresher flavor)
- 8 oz cream cheese (room temperature for easy mixing)
- 1/2 cup sour cream (for that creamy tang)
- 1/2 cup mayonnaise (you can swap this for Greek yogurt if you want a lighter spin)
- 1 cup shredded mozzarella cheese (or mixed Italian cheese blend for extra pizazz)
- 1/2 cup grated Parmesan cheese (adds savory depth)
- 3 cloves garlic, minced (never shy on garlic in my spinach dip!)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes for a little kick
All these ingredients you can find at any regular grocery store, often right in the deli or dairy aisle. If you’re out of cream cheese, a good ricotta or even Neufchâtel cheese can work in a pinch. And the cheese—well, I always add a little extra mozzarella on top before baking, because that bubbly golden finish is non-negotiable for me.
This spinach dip recipe is kind to your wallet because it uses staples you likely have on hand and just one frozen veggie that stores beautifully. Plus, if you make leftovers, pop it in an airtight container and refrigerate—it’ll keep for about 3 days, and it reheats like a charm.
Pro tip: Squeezing the water out of the spinach thoroughly will keep your dip creamy and avoid any watery surprises. Think of it as the key to the perfect creamy spinach dip texture!
Let’s Cook This Together:
Ready to whip up this delicious Spinach Dip? Start to finish, it comes together in about 30 minutes—perfect for a quick snack or party prep.
- Preheat your oven to 375°F. While that’s warming up, get your ingredients ready. This multitasking moment is great—thaw your spinach and squeeze out that moisture.
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. This is your base bringing all that luscious creaminess to the dip.
- Add the minced garlic, salt, and pepper. Stir it in fully so each bite has that garlicky goodness. If you like a little heat, now’s the time to toss in crushed red pepper flakes.
- Mix in the spinach, mozzarella, and Parmesan cheese. This is where the magic happens—your spinach dip is really coming together, creamy and cheesy and loaded with flavor.
- Transfer the mixture to a small baking dish. I love using an oval or round dish about 8 inches wide. Smooth the top a bit.
- Top with a bit more mozzarella. Trust me on this—it melts and bubbles beautifully, giving you that perfect hot spinach artichoke dip feel.
- Bake for 20-25 minutes or until golden and bubbly. Your kitchen is about to smell incredible!
- Once baked, remove and let it cool just a smidge before serving. You want it warm and melty, not lava-hot.
If your spinach dip looks a little watery right out of the oven, don’t panic. That’s usually from the frozen spinach water content, but it thickens as it cools. Giving it a solid squeeze before mixing helps prevent that too.
While the dip bakes, you can prep dippers—toast some baguette slices, chop veggies, or grab your favorite crackers. Sometimes I pour myself a glass of wine and catch up on a quick kitchen chat with friends while it’s in the oven—because food made with good company tastes best.
Speaking of shortcuts, I love knowing you can rely on frozen spinach here rather than fresh—makes this whole process way quicker without compromising flavor. As always, fresh garlic wins, but garlic powder can step in if you’re in a pinch.
How to Serve & Savor It:
This Spinach Dip truly shines when you serve it with an assortment of crunchy dippers.
- Toasted baguette slices for a satisfying crunch
- Fresh veggie sticks like carrots and celery to balance the richness
- Classic pita chips that hold up well for scooping
It’s a crowd-pleaser at parties because it fits every bite-sized craving. I actually tie this dip into so many occasions—from weekend gatherings to holiday appetizer spreads.
Sometimes, I’ve given it a seasonal twist by stirring in a handful of chopped artichoke hearts, edging it a bit closer to that beloved hot spinach artichoke dip variety. You can find inspiration for that version on Best Spinach Artichoke Dip Recipe – Cooking Classy—they nail the cheesy, tangy vibe.
Aside from parties, this spinach and cheese dip also shines as more of a weekend treat. Imagine curling up with a bowl while catching a movie—so comforting and easy to enjoy solo or with friends.
Got leftovers? Here’s a quick idea: spread it warm on toasted bread for an open-faced sandwich or mix into scrambled eggs for a creamy upgrade.
For more everyday foodie inspiration, you might like this Berry Spinach Smoothie—that’s a fun way I include spinach in my diet beyond dips!
Your Questions, Answered:
Let’s get into some real talk about Spinach Dip based on questions I hear the most. I want you to feel totally confident making this in your kitchen.
- Can I prep parts of this spinach dip ahead?
Absolutely! You can mix everything except the topping in advance, cover the dish, and pop it in the fridge. Just add the cheese topping and bake when you’re ready. This is a total time-saver. - What’s a good swap for mayonnaise in this spinach dip?
Greek yogurt works great to lighten it up and adds a nice tang. I’ve tried it when I wanted a healthier twist, and it still stays creamy and delicious. - Can I use fresh spinach instead of frozen?
Yes! Just sauté the fresh spinach until wilted, then squeeze out excess liquid before adding. Fresh spinach gives a brighter flavor and vivid color, but the frozen version keeps things easy. - How can I make this spinach dip for more or fewer people?
Simple math! Scale the ingredients up or down depending on your crowd size. Just keep the cheese and spinach ratio balanced, and it’ll turn out perfectly creamy. - Is this similar to hot spinach artichoke dip?
It’s in the same family! For that classic hot spinach artichoke dip vibe, you can add artichoke hearts. If you want to peek at those recipes and compare, check Spinach Artichoke Dip – Tastes Better from Scratch which is a personal favorite for that. - What if my spinach dip is too thick or too thin?
If it’s too thick, a splash of milk or more sour cream can loosen it up. If it’s thin, squeezing spinach moisture again or adding extra cheese helps thicken it back up. - Can I freeze leftover spinach dip?
I’ve done it, and it freezes well! Just thaw overnight in the fridge and reheat gently. Texture changes slightly but the flavor stays rich and inviting.
Remember, every kitchen is different, and your spinach dip is your creation. Feel free to tweak the garlic or cheese levels to what feels right for you—it’ll be just as delicious!
Final Foodie Thoughts:
This Spinach Dip holds a special spot in my foodie heart because it’s such a reliable, delicious dish no matter what life throws at me. It’s easy to make yet feels like a treat every time—simple comfort that brings people together.
My Top Spinach Dip Tips:
- Always squeeze out spinach moisture well for creamy spinach dip texture.
- Don’t skimp on the cheese topping for that bubbly, golden finish.
- Easy swaps (like Greek yogurt or fresh spinach) make this recipe flexible and friendly.
I’ve loved mixing in extras like artichoke hearts, swapping mozzarella for smoked gouda, or adding toasted nuts on top for a crunchy twist. The hot spinach artichoke dip version gets requested most often—there’s just something about that melty combo that hooks people.
Most of all, I hope you make this spinach dip your own. Have fun tasting, sharing, and making memories with it. There’s nothing better than cooking something that brings joy in every bite.
If you find yourself loving this, you might want to peek at the Hot Spinach Artichoke Dip Recipe on AllRecipes or Cooking Classy’s classic for more variations to keep your party dip game strong.
So, grab your favorite dippers and get ready to dig in—this Spinach Dip will be your new kitchen win for sure!
Spinach Dip
A creamy and flavorful spinach dip perfect for parties and gatherings, combining fresh spinach with tangy sour cream and savory seasonings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (1 oz) package dry vegetable soup mix
- 1 cup chopped water chestnuts
- 2 green onions, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Thaw spinach completely and squeeze out excess water.
- In a medium bowl, combine sour cream, mayonnaise, and dry vegetable soup mix, stirring well.
- Add chopped water chestnuts, green onions, and lemon juice to the mixture.
- Fold in the drained spinach and mix until all ingredients are well incorporated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with crackers, bread, or fresh vegetables.
Notes
For a cheesy twist, add 1/2 cup shredded mozzarella or Parmesan before refrigerating.