Description
A rich, savory, and incredibly easy-to-make hot spinach dip that is perfect for game day, parties, or cozy nights in. This foolproof recipe features a velvety base of cream cheese, sour cream, and mayo, combined with garlic, parmesan, and mozzarella for a crowd-pleasing appetizer.
Ingredients
Scale
- 10 oz package frozen chopped spinach, thawed and squeezed dry
- 8 oz block cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3–4 cloves garlic, minced
- 1 tsp olive oil or butter (for sautéing garlic)
- 1/2 cup freshly grated parmesan cheese
- 1 cup shredded low-moisture mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
- Salt to taste (optional, depending on cheese saltiness)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- Thaw the frozen spinach and squeeze it firmly using a clean kitchen towel or paper towels to remove as much water as possible. Set aside.
- Optional: Heat olive oil or butter in a small skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant but not browned. Remove from heat.
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with an electric mixer or hand whisk until smooth and creamy with no lumps.
- Add the dried spinach, sautéed (or raw) garlic, parmesan cheese, mozzarella cheese, Italian seasoning, black pepper, and red pepper flakes to the bowl. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Smooth the top with a spatula. Optionally sprinkle extra cheese on top.
- Bake for 20-25 minutes until the dip is hot, bubbly around the edges, and lightly golden on top. For a browner top, broil for 1-2 minutes, watching closely.
- Remove from oven and let cool for 5 minutes before serving warm with dippers.
Notes
Ensure the spinach is thoroughly squeezed dry to prevent a watery dip. Use room temperature cream cheese for a smoother texture. Sautéing the garlic mellows the flavor and adds sweetness. This dip can be made in a slow cooker on low for 1-2 hours. Leftovers store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 175
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 9
Keywords: spinach dip, game day recipe, hot dip, creamy dip, party appetizer, easy recipe, cheese dip, tailgate food