Why You’ll Love This Recipe

I love how simple this Hot Spinach Dip is to prepare. Most of the ingredients go into one bowl before I transfer everything to a baking dish and let the oven do the rest.

I also like the combination of creamy and cheesy textures. Cream cheese gives me a rich base, while mozzarella creates a gooey finish and Parmesan adds a stronger savory flavor.

Another reason I make this recipe is how easily I can prepare it ahead of time. I can assemble the dip, refrigerate it, and bake it shortly before I’m ready to serve.

Ingredients

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

Frozen chopped spinach, thawed and well drained
Cream cheese, softened
Sour cream
Mayonnaise
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic, minced
Onion powder
Garlic powder
Salt
Freshly ground black pepper
Crushed red pepper flakes, optional
Chopped fresh parsley, optional

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a small baking dish.

I place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. I find this step particularly important because excess water can make my dip thin.

In a large mixing bowl, I combine the softened cream cheese, sour cream, and mayonnaise. I stir until the mixture is smooth and creamy.

I add the drained spinach, minced garlic, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes when I want a little heat.

Next, I stir in most of the mozzarella and Parmesan, reserving some cheese for the top.

I transfer the spinach mixture to my prepared baking dish and spread it into an even layer.

I sprinkle the remaining mozzarella and Parmesan over the top.

I bake the dip for about 20 to 25 minutes, or until it is completely heated through and bubbling around the edges. When I want a more golden cheese topping, I place it under the broiler briefly at the end and watch it carefully.

I let the dip rest for about 5 minutes before serving because it thickens slightly as it cools.

I finish it with chopped parsley when desired and serve it warm with toasted baguette slices, crackers, pita chips, tortilla chips, or fresh vegetables.

Servings and Timing

I usually get approximately 8 servings from one baking dish of Hot Spinach Dip, depending on how I serve it and the number of other appetizers on the table.

Prep time: 10–15 minutes
Cook time: 20–25 minutes
Resting time: 5 minutes
Total time: about 35–45 minutes
Servings: approximately 8

Variations

For Hot Spinach Artichoke Dip, I add chopped and well-drained artichoke hearts to the spinach mixture. I love the extra texture and slightly tangy flavor they provide.

When I want more cheese, I add shredded Monterey Jack, provolone, or white cheddar along with the mozzarella. I sometimes sprinkle extra Parmesan over the top before baking for a more pronounced golden crust.

For a spicy spinach dip, I add diced jalapenos, additional crushed red pepper flakes, or a little hot sauce.

When I have fresh spinach available, I can use it instead of frozen spinach. I cook it until wilted, let it cool, chop it, and squeeze out the excess moisture before adding it to my dip.

For extra flavor, I add cooked and crumbled bacon or finely chopped green onions before baking.

Storage/Reheating

I store leftover Hot Spinach Dip in an airtight container in the refrigerator for about 3 to 4 days.

For reheating a larger portion, I transfer the dip to an oven-safe dish and warm it at 350°F (175°C) until it is hot throughout. I sometimes add a little extra cheese on top before reheating.

For individual portions, I use the microwave and heat the dip in short intervals, stirring when needed until it is evenly warmed.

I can also prepare the dip ahead of time. I assemble everything in the baking dish, cover it, and refrigerate it until I’m ready to bake. When baking it directly from the refrigerator, I allow a little additional cooking time.

I keep leftover dip refrigerated rather than leaving it at room temperature for extended periods because it contains dairy ingredients.

FAQs

Can I make Hot Spinach Dip ahead of time?

Yes. I assemble my dip in the baking dish, cover it tightly, and refrigerate it before baking. When I’m ready to serve it, I bake it until the center is hot and the cheese is bubbling.

Can I use fresh spinach instead of frozen spinach?

Yes. I cook fresh spinach until it wilts, let it cool, and squeeze out as much moisture as possible. I then chop it before adding it to the creamy cheese mixture.

Why is my spinach dip watery?

I usually find that excess moisture in the spinach is responsible for watery dip. I squeeze thawed or cooked spinach very thoroughly before mixing it with the other ingredients. I also drain any other vegetables I decide to add.

What should I serve with Hot Spinach Dip?

I like serving it with toasted baguette slices, pita chips, crackers, tortilla chips, or breadsticks. For a lighter dipping option, I serve it with carrots, celery, bell pepper strips, or other crisp vegetables.

Can I add artichokes to Hot Spinach Dip?

Yes. I add drained and chopped artichoke hearts to turn the recipe into a creamy spinach artichoke dip. I make sure the artichokes are well drained so they don’t add unnecessary moisture.

Conclusion

This Hot Spinach Dip is one of my favorite appetizers for serving a crowd because it is creamy, cheesy, comforting, and easy to prepare. Spinach, cream cheese, mozzarella, Parmesan, and garlic come together in a warm dip that pairs with everything from toasted bread to crisp vegetables.

Hot Spinach Dip Recipe

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This Hot Spinach Dip is a creamy, cheesy appetizer made with spinach, cream cheese, sour cream, mozzarella, Parmesan, and garlic. Baked until hot and bubbling, it is perfect for parties, holidays, game days, and casual gatherings.

Author: Laura
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Total Time: 35-45 minutes
Yield: 8 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze thoroughly to remove as much excess moisture as possible.
Add the softened cream cheese, sour cream, and mayonnaise to a large mixing bowl. Stir until smooth and creamy.
Add the drained spinach, minced garlic, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes if using. Stir until evenly combined.
Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan, reserving the remaining cheese for the topping.
Transfer the spinach mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
Bake for 20 to 25 minutes, until the dip is completely heated through and bubbling around the edges.
For a more golden topping, place the dip briefly under the broiler, watching carefully to prevent burning.
Let the dip rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired and serve warm.

Notes

Squeeze the spinach very thoroughly before adding it to the dip to prevent a watery consistency.
Serve with toasted baguette slices, crackers, pita chips, tortilla chips, breadsticks, carrots, celery, or bell pepper strips.
For spinach artichoke dip, add about 1 cup chopped and well-drained artichoke hearts.
For extra cheese, add Monterey Jack, provolone, or white cheddar.
For a spicier dip, add diced jalapenos, additional crushed red pepper flakes, or hot sauce.
Fresh spinach can replace frozen spinach. Cook it until wilted, cool it, chop it, and squeeze out excess moisture before using.
Cooked crumbled bacon or finely chopped green onions can be added for extra flavor.
The dip can be assembled ahead, covered, and refrigerated before baking. Allow additional baking time when cooking directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Serving Size: 1/8 of dip
Calories: 250 kcal
Sugar: 2 g
Sodium: 430 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 55 mg