This Hot Spinach Dip is a dream come true! An easy baked cheese dip loaded with spinach, melty cheese and seasonings. Serve it with crackers, vegetables, pretzels, bread and so much more. It’s the perfect appetizer recipe for the big game, holidays or any party.
Any dip that is packed with cheese and yummy flavors is at the top of my list for favorite foods. And this hot spinach dip…seriously, yum!! This cheesy spinach dip is so creamy and addictive, you may have to make a double batch because you’ll go through it so quickly!
This is a great appetizer to serve at a dinner party and a fabulous addition to your game-day grazing table. I love grabbing a fresh baguette at the grocery store bakery, slicing it up, and toasting it to serve with this dip. It’s truly one of the best combinations. But you can grab any of your favorite “vehicles” to use in a tasty dip, and get to munching!
Why You’ll Love this Hot Spinach Dip
- This delicious recipe is easy to follow and only takes a little over a half hour to complete.
- You can make this dip a few hours before you plan to eat it and keep it in the refrigerator until you’re ready to heat it up!
- This dip is very versatile and has so many different uses, so your leftovers will never go to waste!
Ingredients for Homemade Spinach Dip
- Cream Cheese – This is the key to making this hot spinach dip recipe extra creamy and smooth.
- Minced Garlic – Fresh garlic adds such a great element to this dip.
- Parmesan Cheese – You can use parmesan cheese that is already grated or get a block of parmesan to grate yourself.
- Sour Cream – Sour cream adds a little bite to this dip that makes it absolutely addictive!
- Frozen Spinach – Frozen spinach is much easier to work with in spinach dip, but you could use fresh if you’d like.
- Mozzarella Cheese – I love to buy a block of mozzarella and grate it myself.
- Dried Minced Garlic – Fresh garlic and dried? Yes! Believe it or not, they have a bit of a different flavor and adding both takes this hot spinach dip to the next level.
- Salt and Pepper – A little bit of salt and pepper will help round out this spinach dip.
How to Make Hot Spinach Dip
Using a hand mixer, thoroughly mix the sour cream and cream cheese together in a large bowl.
Gently fold in the mozzarella, parmesan, spinach, garlic, salt, and pepper until thoroughly combined.
Pour the mixture into an 8×8 baking dish and smooth it out. Then, add mozzarella cheese on top and bake until bubbly.
For a golden color on the top, turn the broiler on for 1-2 minutes at the end of the bake.
Top with chopped parsley and serve!
How to Serve Hot Spinach Dip
This cheesy spinach dip is best served warm! Serve it alongside your favorite veggies, crackers, bread, or even potato wedges.
How long does hot spinach dip last?
Store any leftovers in the fridge in an airtight container for 3-5 days. Be sure to warm it up before eating again for best results.
Can I add artichokes?
Absolutely! If you want to transform this into a spinach and artichoke dip, just add artichokes before baking. We recommend a 1/2 cup of chopped marinated artichoke hearts in this recipe.
Can I use fat free ingredients?
You can, but I don’t recommend it. This hot spinach dip recipe really needs the fat of all the dairy in order for it to turn out well.
Can I use Fresh Spinach?
Yes! To use fresh spinach in this recipe you will need to steam or saute the spinach until wilted. Let cool, then wring out all the excess water. This is very important or you will get a runny, watery dip. After that coarsely chop the spinach.
Why is my Spinach Dip watery?
If you don’t get all the water out of the spinach dip it can make the dip watery at the end. Make sure to wring out all excess water from the spinach. Do this by squeezing the spinach between your fingers, using a potato rice to press it out or layering the spinach on paper towels and wringing out the excess liquid.
Can I make this dip ahead of time?
Yes this can be assembled in advance. We recommend not making it more than 8 hours ahead of time. Assemble the dip according to the directly, cover and store in the refrigerator. Then bake as directed, it will take a few more minutes to bake because the dip is cold when you place it into the oven.
Pro Tips for the Best Homemade Spinach Dip
- This hot spinach dip recipe calls for two different shredded/grated cheeses. For the cheesiest and meltiest results, shred your own cheese off of a block!
- If you have time, make some homemade breadsticks to serve with your yummy spinach dip!
- Feeling adventurous? Serve your homemade spinach dip in a bread bowl!
This creamy and cheesy spinach dip is sure to be a crowd favorite! It’s just too good to stop eating!
More Dip Recipes You’ll Love
- This Million Dollar Dip is insanely easy and taste incredible!
- Everyone needs a good crockpot dip recipe, and this Buffalo Chicken Dip is just that recipe to have!
- This Football Pepperoni Pizza Dip is another great game-day snack.
- Need a good honey mustard dip for your pretzels? Check this one out!
- This Bacon Ranch Cheese Ball makes a delicious holiday appetizer.
- 8 ounces cream cheese softened
- ¾ cup sour cream
- 10 ounces frozen spinach thawed and drained
- 2 teaspoons minced garlic
- 1 Tablespoon dried minced onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated Parmesan cheese
- 1 ½ cups Mozzarella cheese shredded divided
- Chopped parsley for garnish optional
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8×8 inch baking dish, set aside.
- In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth.
- Add in the spinach, garlic, onion, salt, pepper, Parmesan cheese and ¾ cup Mozzarella cheese. Stir to combine.
- Transfer dip mixture to prepared dish. Sprinkle it with remaining ¾ cup Mozzarella cheese.
- Bake in a preheated oven at 400 degrees Fahrenheit for 20 minutes or until bubbly.
- Turn the oven to broil and cook for 2-3 minutes if desired for golden brown cheese on top.
- Top with chopped parsley if desired. Served with bread, crackers and vegetables.
- Store any leftovers in the fridge in an airtight container for 3-5 days. Be sure to warm it up before eating again for best results.
- If you want to transform this into a spinach and artichoke dip, just add artichokes before baking. We recommend a 1/2 cup of chopped marinated artichoke hearts in this recipe.
- To use fresh spinach in this recipe you will need to steam or saute the spinach until wilted. Let cool, then wring out all the excess water. This is very important or you will get a runny, watery dip. After that coarsely chop the spinach.
- This dip can be assembled in advance. We recommend not making it more than 8 hours ahead of time. Assemble the dip according to the directly, cover and store in the refrigerator. Then bake as directed, it will take a few more minutes to bake because the dip is cold when you place it into the oven.