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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.

Ingredients

  • 10 ounces frozen chopped spinach, thawed and well drained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley, optional

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
  2. 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.
  3. Add the softened cream cheese, sour cream, and mayonnaise to a large mixing bowl. Stir until smooth and creamy.
  4. Add the drained spinach, minced garlic, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes if using. Stir until evenly combined.
  5. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan, reserving the remaining cheese for the topping.
  6. Transfer the spinach mixture to the prepared baking dish and spread it into an even layer.
  7. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
  8. Bake for 20 to 25 minutes, until the dip is completely heated through and bubbling around the edges.
  9. For a more golden topping, place the dip briefly under the broiler, watching carefully to prevent burning.
  10. 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

Find it online: https://thefamilycooking.com/hot-spinach-dip-recipe/