If you’re on the hunt for a creamy, irresistible appetizer that always wins over a crowd, then you’ve got to try this Cheesy Spinach Dip Recipe. I absolutely love how this dip is rich without being heavy, cheesy yet fresh with that touch of spinach, and best of all—it’s super simple to whip up. Whether you’re hosting a party or just craving a cozy snack, this recipe will quickly become your go-to for all occasions!
Why You’ll Love This Recipe
- Quick and Easy: You can mix this creamy dip and get it in the oven in under 10 minutes—perfect when guests arrive unexpectedly.
- Make-Ahead Friendly: I discovered that prepping this dip the day before makes everyone’s life easier—just bake it off when ready.
- Classic Comfort Flavor: This dip blends spinach and cheese beautifully, giving you that nostalgic, cozy taste you crave.
- No Mayo Needed: The creamy texture comes from cream cheese and sour cream, making it smooth without any mayo.
Ingredients You’ll Need
Every ingredient in this Cheesy Spinach Dip Recipe is chosen for its balance of flavor and texture. The combo of cheeses with sour cream and cream cheese creates that irresistible creaminess, while the vegetable soup mix adds a punch of savory seasoning that’s hard to beat.
- Cream cheese: Make sure it’s softened to room temperature so it blends smoothly without lumps.
- Sour cream: This adds tanginess and creaminess – don’t skip it for that classic dip texture.
- Frozen chopped spinach: I like to thaw it fully and squeeze out every bit of excess water to keep the dip from becoming soggy.
- Dry vegetable soup mix: This is the secret weapon that adds amazing flavor depth without extra effort.
- Mozzarella cheese: Choose the shredded kind for melty goodness that stretches just right.
- Grated parmesan cheese: Use fresh grated (not powdered) for a sharp, nutty finish on top.
Variations
I love that this Cheesy Spinach Dip Recipe is like a blank canvas—you can easily tweak it to suit your mood or dietary needs without losing any of that cozy goodness. Feel free to experiment and make it your own!
- Make it spicy: I sometimes add a pinch of red pepper flakes or diced jalapeños for a gentle heat kick that my family goes crazy for.
- Use fresh spinach: When fresh spinach is in season, I swap out frozen for fresh sautéed spinach—it brightens the flavor.
- Greek yogurt swap: For a lighter version, sub sour cream with Greek yogurt—you’ll still get tang without the extra fat.
- Gluten-free crackers only: This dip is naturally gluten-free but pair it with your favorite GF crackers to keep it safe for all guests.
How to Make Cheesy Spinach Dip Recipe
Step 1: Get Your Creamy Base Perfect
Start by beating your softened cream cheese and sour cream together in a large bowl until you get a smooth, dreamy texture with no lumps. This is the foundation of your dip, so take your time here. I usually use a hand mixer to speed things up, but a sturdy whisk works great too.
Step 2: Squeeze Out Every Last Drop of Water from the Spinach
This might seem tedious, but trust me: removing excess moisture from your thawed spinach is key to a dip that’s rich and not watery. I like to wrap the spinach in a clean kitchen towel, then twist and squeeze until no more liquid comes out. Paper towels work in a pinch, but towels do a better job.
Step 3: Mix in Spinach, Soup Mix & Cheese
Flake up the squeezed spinach, then stir it into your creamy base along with the dry vegetable soup mix and shredded mozzarella. Mix everything well until it’s fully combined. This mixture already tastes amazing raw—sometimes I have to stop myself from eating spoonfuls before baking!
Step 4: Bake It to Gooey & Golden Perfection
Spread your mixture evenly in an ovenproof dish—something like a 6×8-inch works perfectly. Sprinkle grated parmesan on top for that golden crust everyone loves. Pop it into a 350°F oven for 15-20 minutes until it’s bubbling hot and the edges start to turn golden brown.
Step 5: Serve and Enjoy!
Once baked, serve this dip immediately with crunchy crackers or slices of fresh baguette. I find that the contrast between the creamy dip and crunchy dippers is pure magic!
Pro Tips for Making Cheesy Spinach Dip Recipe
- Water Squeeze Method: Using a kitchen towel to squeeze spinach is the best trick I learned—it makes the dip much thicker and prevents watery messes.
- Make Ahead Magic: Prepare the dip mixture a day ahead and refrigerate; just bring it to room temp before baking, which helps flavors meld beautifully.
- Cheese Choices: I stick with mozzarella and parmesan for melty stretch and a sharp topping, but feel free to mix in cheddar or gouda for fun twists.
- Avoid Overbaking: Keep an eye on your dip during baking to prevent drying out—golden bubbling edges mean it’s perfect.
How to Serve Cheesy Spinach Dip Recipe
Garnishes
I usually top this dip with an extra sprinkling of parmesan cheese right before serving. Sometimes, I add a few chopped fresh chives or parsley for a pop of color and fresh flavor—plus it looks gorgeous on party platters!
Side Dishes
This dip pairs perfectly with crisp vegetable sticks like celery or bell pepper, crunchy crackers, or toasted slices of baguette. I also like having it alongside a refreshing salad to balance out the richness.
Creative Ways to Present
For my last holiday party, I baked the dip inside a hollowed-out sourdough round—a total hit! It looks impressive but is surprisingly easy. You can also serve mini portions in ramekins or use colorful ceramic dishes for a fun touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), place the dip in an airtight container and refrigerate for up to 3 days. It holds up well, just cover it tightly to keep it from drying out.
Freezing
I’ve frozen this dip once or twice when hosting larger gatherings. Freeze it in a sealed container before baking, then thaw overnight in the fridge. Bake as usual for fresh, melty dip without any loss in flavor.
Reheating
Reheat leftover dip in the oven at 350°F for about 10-15 minutes until warmed through and bubbly again. You can also microwave it on medium power in short bursts, stirring in between to keep it evenly heated.
FAQs
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Can I use fresh spinach instead of frozen in this dip?
Absolutely! If you prefer fresh spinach, just sauté it briefly to wilt, then cool and squeeze out the excess moisture before adding it to the dip. Keep in mind fresh spinach has a milder flavor, so you might want to adjust the seasoning slightly.
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Is this dip gluten-free?
The dip itself is gluten-free, but be mindful of the crackers or bread you serve with it. For a completely gluten-free option, choose GF crackers or veggie sticks to keep everyone happy.
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Can I prepare this dip ahead of time?
Yes! One of my favorite things about this cheesy spinach dip is how well it holds up made ahead. Prepare the mixture up to 24 hours in advance and refrigerate, then bake it fresh right before serving.
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What can I use as dippers for this cheesy spinach dip?
Great options include crispy crackers, baguette slices, toasted pita chips, or even fresh veggies like carrot sticks and celery. Variety is key to pleasing different tastes!
Final Thoughts
I truly believe this Cheesy Spinach Dip Recipe is one of those classic comfort foods that never fails to bring smiles. It’s easy enough for weeknight get-togethers yet elegant for holiday parties. From my kitchen to yours, give it a try—you’ll be hooked from the first warm, cheesy bite!
Print
Cheesy Spinach Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Hot Spinach Dip is a warm and cheesy appetizer featuring creamy cream cheese, sour cream, and mozzarella blended with spinach and vegetable soup mix, baked to bubbly perfection. This savory dip is a crowd-pleaser served hot with crackers or baguette slices and can be made ahead for convenience.
Ingredients
Dip Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 package dry vegetable soup mix
- 1 cup mozzarella cheese
- 1/2 cup grated parmesan cheese (not powdered)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the dip later.
- Mix Base: In a large bowl, combine the softened cream cheese and sour cream. Use a hand mixer to beat them together until the mixture is smooth and creamy.
- Drain Spinach: Place thawed spinach in a clean kitchen towel or several paper towels. Squeeze firmly to remove as much excess water as possible to prevent a watery dip.
- Combine Ingredients: Break up the drained spinach and add it to the cream cheese mixture along with the dry vegetable soup mix and mozzarella cheese. Stir thoroughly to combine all ingredients evenly.
- Prepare to Bake: Spread the mixed dip into an ovenproof dish such as a pie plate or a 6×8-inch baking dish. Sprinkle the grated parmesan cheese evenly over the top.
- Optional Chill: You may cover the dish with plastic wrap and chill in the refrigerator for up to 24 hours ahead of time. Before baking, allow the dip to come to room temperature for even cooking.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes until the dip is hot and bubbly, with golden edges.
- Serve: Remove from oven and serve warm with crackers or slices of baguette for dipping.
Notes
- This dip contains no mayonnaise, relying on cream cheese for its rich and creamy texture.
- The dip can be made ahead and refrigerated up to 24 hours before baking.
- Make sure to squeeze the spinach well to avoid excess moisture making the dip runny.
- Serve immediately after baking for best taste and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 382 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 63 mg
