Published on
Hot Spinach Dip
Hot Spinach Dip is a savory blend of spinach, cheeses, and seasonings that is baked and served warm and melty. It’s perfect for digging into with your favorite chips, crackers or bread. Make ahead and bake just before serving at your next party.
This ultra creamy dip is one of the most classic party dips that is always a crowd favorite. It’s the first appetizer to disappear when I serve it at a party. It’s so easy to whip up that I make it for pretty much any party and for any holiday.
Spinach dip is amazing served hot or cold, but this easy hot spinach dip recipe is so cheesy, creamy and delicious. It’s easy to make, perfect for prepping ahead of time and your party crowd will go crazy for it! Serve it up with your favorite tortilla chips, pita chips or crostini.
We love hot cheesy dips! Be sure to try my Nacho Cheese Sauce and Loaded Corn Dip.
Table of Contents
Ingredients for Hot Spinach Dip
- Cream cheese – Full fat, brick-style cream cheese for a rich and creamy texture.
- Sour cream – I recommend full fat. For a lower calorie version, you can sub plain Greek yogurt.
- Garlic – Fresh minced garlic cloves are best, but you can use a jarred minced garlic, or sub a teaspoon of garlic powder.
- Chili powder – Adds flavor and a little bit of heat.
- Red pepper flakes – Feel free to customize this amount if you want less heat.
- Shredded mozzarella cheese – Freshly grated off the block cheese is absolutely the best for melting. Pre-shredded cheese have a coating that affects its ability to melt.
- Steamed spinach – You need 5 ounces of cooked spinach (I use half of a package of frozen spinach. If you want to cook it yourself, you will need about ¾ of a pound of fresh spinach, cooked down to equal about ¾ of a cup.
How To Make Hot Spinach Dip
Be sure to check the recipe card below for full ingredients & instructions.
- Combine dip ingredients. Add cream cheese, sour cream, garlic, chili powder, red pepper flakes, spinach, and half of the mozzarella to a medium-sized bowl and stir together.
- Bake. Pour the spinach mixture into a 10-inch cast iron skillet or a similar sized baking dish. Top with cheese, pop it in the oven, and bake uncovered for 20 minutes.
- Broil. To get that lovely golden top, you’ll need to broil for a few minutes. This step is optional and can be omitted if you prefer.
- Serve. Serve with chips, crackers, or crostini/baguette slices. It’s also a delicious dip to serve with veggies like carrots, celery sticks, or cucumber slices.
Variations
You can add a variety of flavors to customize this classic recipe.
- Sun-Dried Tomatoes – Add ⅓ cup of well-drained sun-dried tomatoes.
- Bacon – Add ½ cup of cooked and diced bacon.
- Artichokes – Add ½ cup of drained and chopped marinated artichoke hearts.
- Hot Sauce – For more heat, add a few dashes of hot sauce.
- Cheese – Add ¼ cup of grated Parmesan cheese, or swap some of the Mozzarella for cheddar, fontina, or jack cheese.
Storing and Reheating Leftovers
In my experience, this dip does not freeze well. Cream cheese based recipes can be frozen, but the texture changes significantly when thawed and reheated.
To store leftovers, transfer dip to an airtight container and refrigerate for up to 5 days. Reheat in the microwave for 45-90 seconds, depending on portion size.
Expert Tips
- Wring out the spinach really well, whether you are using frozen or fresh cooked. Wrap in a cheese cloth or clean towel and tightly wring out the water over a bowl or in the sink.
- Make sure cream cheese is at room temperature for best results.
- Easily double the ingredients and bake in a larger dish.
- How to Make Ahead – Complete steps 1-3, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Take it out of the refrigerator and let sit for 30 minutes prior to baking to bring dip to room temperature.
- Slow Cooker Spinach Dip – You can easily make this dip in the crock pot! Combine the ingredients and mix well in a 3-quart slow cooker. Top with the remaining cheese, cover, and cook on low for 1-2 hours. Remove the lid and serve right out of the crockpot.
More Cheesy Dip Recipes
- Creamy Spicy Sausage Dip – Hot and spicy, made with chorizo sausage, tomatoes, and lots of cheese.
- Blue Cheese Dip – A celebration of the creamy, tangy blue cheese, blended with sour cream and fresh herbs.
- Creamy Herb Veggie Dip – A thick and creamy blend of cream cheese and herbs, that’s perfect for dipping your veggies in.
- Whipped Ricotta with Honey – A sweet and savory blend of ricotta cheese, honey, lemon, and herbs.
- Garlic Whipped Feta Dip – Tangy, salty feta cheese, whipped until thick, smooth and creamy, and blended with cream cheese, yogurt, garlic, and herbs.
If you’ve made this recipe, please come back and leave us a star rating or a comment below.
Hot Spinach Dip
Hot Spinach Dip is a blend of spinach, cheeses, and seasonings that is baked and served warm. Always a hit for any party!
Prep Time 5 mins
Cook Time 23 mins
Total Time 28 mins
Ingredients
- 16 ounces cream cheese room temperature
- ½ cup sour cream
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1 ½ teaspoons red pepper flakes
- 1 ½ cups shredded mozzarella cheese divided
- 5 ounces steamed spinach
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the cream cheese, sour cream, garlic, chili powder, red pepper flakes, spinach, and half of the mozzarella cheese in a medium bowl.
- Once the mixture is smooth and homogenous, pour it into a large skillet.
- Top the dip with the remaining cheese and bake the mixture for 20 minutes.
- Switch the oven to a high broil and continue baking the dip for 2-3 minutes, or until the top of the dip is golden brown.
- Serve with veggies, chips, etc. and enjoy!
Notes
In my experience, this dip does not freeze well. Cream cheese based recipes can be frozen, but the texture changes significantly when thawed and reheated.
To store leftovers, transfer dip to an airtight container and refrigerate for up to 5 days. Reheat in the microwave for 45-90 seconds, depending on portion size.
Nutrition
Calories: 292kcalCarbohydrates: 4gProtein: 9gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 86mgSodium: 350mgPotassium: 229mgFiber: 1gSugar: 3gVitamin A: 2840IUVitamin C: 5mgCalcium: 198mgIron: 1mg
