Name: Parmesan Crusted Spinach Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (10 oz) package frozen chopped spinach, thawed and drained; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/4 cup extra grated Parmesan cheese (for topping); 1 tbsp olive oil or melted butter (for topping)

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Why You’ll Love This Recipe

This isn’t your average spinach dip—it has a rich, velvety interior and a crunchy, cheesy crust that adds texture and depth of flavor. It’s incredibly easy to prepare, bakes in one dish, and can be served straight from the oven. Plus, it uses simple ingredients and can be made ahead of time for stress-free entertaining. Once you try it, this upgraded classic will become your go-to appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen chopped spinach (thawed and drained)
Cream cheese
Sour cream
Mayonnaise
Garlic (minced)
Shredded mozzarella cheese
Grated Parmesan cheese
Salt
Black pepper
Red pepper flakes (optional, for a little heat)
Extra Parmesan (for crust topping)
Olive oil or melted butter (for crust)

Directions

Preheat the oven to 375°F (190°C).
In a large bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes (if using) until smooth.
Stir in the drained spinach, shredded mozzarella, and grated Parmesan cheese until well combined.
Spread the mixture into a greased 8×8-inch baking dish or a similar oven-safe dish.
In a small bowl, mix extra Parmesan cheese with a bit of olive oil or melted butter until crumbly.
Sprinkle the Parmesan mixture evenly over the top of the dip.
Bake for 25–30 minutes, or until the dip is bubbly and the top is golden brown and crispy.
Let cool for a few minutes before serving. Serve warm with chips, crackers, bread, or vegetables.

Servings and timing

This recipe serves 6 to 8 people as an appetizer.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add artichokes: Stir in chopped canned artichoke hearts for a classic spin.
Make it spicy: Add diced jalapeños or a dash of hot sauce.
Cheese blend: Use a mix of cheddar, Monterey Jack, or Gruyère for a different flavor.
Lower fat: Use light cream cheese, sour cream, and mayo.
Bacon topping: Add crumbled cooked bacon on top for extra flavor and crunch.
Skillet-style: Bake and serve in a cast iron skillet for rustic presentation and even heat.

Storage/Reheating

Allow the dip to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes or microwave individual servings in 30-second intervals until heated through.
Freezing is not recommended due to the dairy content, which can affect texture when thawed.

FAQs

Can I use fresh spinach instead of frozen?

Yes, just sauté and chop fresh spinach, then squeeze out excess moisture before adding.

How do I keep the dip from being watery?

Make sure to drain the spinach thoroughly—squeeze out as much liquid as possible using a clean towel or paper towels.

Can I make this dip ahead of time?

Yes, assemble it up to a day ahead, cover, and refrigerate. Bake when ready to serve.

What should I serve with spinach dip?

Serve with tortilla chips, baguette slices, crackers, pita chips, or raw vegetables.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute and adds a bit of tang.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. Just be sure to serve it with gluten-free dippers if needed.

Can I bake it in a bread bowl?

Absolutely. Hollow out a round loaf, fill with the dip, and bake until hot and golden.

How can I make the crust extra crispy?

Broil the dip for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.

Can I use other cheeses?

Yes, feel free to experiment with different cheese combos like fontina, white cheddar, or Asiago.

How do I make it more filling?

Add cooked sausage, ground turkey, or shredded chicken for a heartier version.

Conclusion

Parmesan Crusted Spinach Dip is an irresistible, cheesy appetizer that’s easy to make and guaranteed to impress. With its creamy base and crunchy, golden topping, it’s a warm and inviting dish that everyone will love digging into. Whether you’re hosting a party or just looking for a delicious snack, this dip is a simple yet show-stopping choice that delivers on flavor and texture.

Parmesan Crusted Spinach Dip

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Parmesan Crusted Spinach Dip is a warm, creamy appetizer featuring a rich spinach and cheese filling topped with a golden, crispy Parmesan crust. It’s a crowd-pleasing dip perfect for parties, game day, or cozy nights in.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 to 8 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes (if using) until smooth.
Stir in the drained spinach, mozzarella, and Parmesan cheese until fully combined.
Spread the mixture evenly in the prepared baking dish.
In a small bowl, mix the extra Parmesan cheese with olive oil or melted butter until crumbly.
Sprinkle the Parmesan mixture over the top of the dip.
Bake for 25–30 minutes, or until the dip is hot and bubbly and the topping is golden brown.
Let cool slightly before serving. Serve warm with chips, bread, or veggies.

Notes

Thoroughly drain spinach to prevent a watery dip.
Make ahead and refrigerate before baking for easy prep.
Broil the last 1–2 minutes for a crispier topping.
Add cooked bacon or sausage for a heartier version.
Use a mix of cheeses for more flavor depth.

Nutrition

Serving Size: 1/4 cup
Calories: 220
Sugar: 2g
Sodium: 360mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg