Cheesy Spinach Dip

There’s something about a bubbling dish of cheesy spinach dip that makes a table feel instantly inviting.

Picture a shallow baking dish emerging from the oven, the top lightly golden, edges sizzling, and ribbons of creamy spinach peeking through. This is a cozy, crowd-pleasing appetizer that comes together quickly—perfect when you need something impressive in under 30 minutes.

It’s ideal for busy weeknights, casual hosts, beginners who want a guaranteed win, and comfort seekers who crave something warm and cheesy.

I still remember one rainy evening when friends dropped by unannounced; I raided the fridge, stirred this dip together, and by the time we’d set out crackers and cut veggies, the whole room smelled of garlic, cheese, and warmth.

Conversation relaxed, shoulders dropped, and the night suddenly felt special.

It shines at game days, holiday gatherings, or last-minute cravings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, cheesy flavor with a creamy, velvety texture
• Comes together quickly with simple, easy-to-find ingredients
• Bakes into a bubbly, golden crowd-pleasing party appetizer
• Easily prepped ahead for stress-free entertaining
• Pairs perfectly with chips, bread, or crisp veggie sticks

Ingredients

• 300 g frozen spinach, thawed and well-drained — squeeze very dry so dip isn’t watery
• 200 g cream cheese, softened — full-fat melts and tastes best
• 120 g sour cream — adds tang and creaminess
• 60 ml mayonnaise — gives richness and smooth texture
• 150 g mozzarella cheese, shredded — low-moisture type melts evenly
• 80 g Parmesan cheese, grated — divide for mixing and topping
• 2 cloves garlic, minced — fresh garlic gives better flavor
• 0.5 tsp salt — adjust to taste after baking
• 0.25 tsp black pepper, ground — use freshly ground if possible
• 0.25 tsp red pepper flakes (optional) — for gentle heat
• 0.5 tsp onion powder — boosts savory depth
• 1 tbsp olive oil — for lightly greasing the baking dish

Step-by-Step Method

Preheat the oven to 180°C (350°F). Position a rack in the center for even baking. Lightly grease an 8×8 inch baking dish (or similar small casserole) with olive oil. Use a paper towel or brush to coat the bottom and sides. Set the dish aside while you prepare the spinach and creamy mixture.

Drain the Spinach

Thaw the frozen spinach completely before using. Squeeze out as much liquid as possible with your hands or a clean kitchen towel. Work in small batches for best results.

Removing excess moisture keeps the dip thick and prevents it from becoming watery while baking. Set the well-drained spinach aside.

Whisk the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a mixing bowl. Whisk until the mixture becomes smooth, creamy, and well combined. Make sure there are no lumps of cream cheese left.

A smooth base helps the seasonings and spinach distribute evenly. Scrape down the sides of the bowl as you whisk.

Season the Mixture

Stir in the minced garlic, salt, black pepper, red pepper flakes, and onion powder. Mix until the seasonings are evenly distributed throughout the creamy base.

Taste carefully and adjust salt or pepper if needed. Even seasoning at this stage guarantees every bite of the finished dip is flavorful and well balanced.

Incorporate the Spinach

Add the well-drained spinach to the seasoned creamy mixture. Use a wooden spoon or spatula to mix thoroughly. Break up any clumps of spinach and fold until it’s evenly dispersed.

Make sure there are no large pockets of plain cream base. A consistent mixture guarantees even texture and flavor.

Fold in the Cheeses

Fold in the shredded mozzarella cheese and half of the grated Parmesan. Stir gently until both cheeses are evenly distributed in the spinach mixture. Reserve the remaining Parmesan for the topping.

Combining the cheeses now helps them melt throughout the dip, creating a rich, gooey texture when baked.

Fill the Baking Dish

Transfer the spinach and cheese mixture into the prepared baking dish. Use a spatula to scrape the bowl and spread the mixture into an even layer. Smooth the top so it bakes uniformly.

An even thickness helps the dip heat through properly and gives a consistent, creamy texture in every scoop.

Top with Parmesan

Sprinkle the reserved Parmesan cheese evenly over the surface of the dip. Cover all areas for a uniform cheesy crust.

The Parmesan on top will melt and lightly brown in the oven. This creates a flavorful, slightly crisp, golden layer that contrasts nicely with the creamy dip underneath.

Bake Until Bubbly

Place the baking dish in the preheated oven. Bake for 18–20 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top. Check near the end of the baking time.

If you like a deeper color, you can broil briefly, watching closely to avoid burning.

Rest and Serve

Remove the dip from the oven and let it rest for about 5 minutes. This short resting time allows the cheese to set slightly, making the dip easier to scoop.

Serve warm with chips, sliced bread, crackers, or vegetable sticks. Enjoy the dip immediately for the best texture and flavor.

Ingredient Swaps

• Use Greek yogurt in place of sour cream for extra protein and a tangier flavor, or swap the mayonnaise for more yogurt or cream cheese if you prefer to avoid mayo.
• For a lighter version, choose reduced‑fat cream cheese and part‑skim mozzarella; for extra richness, mix in some Gruyère, sharp cheddar, or Monterey Jack instead of part of the mozzarella.
• Make it vegetarian‑friendly by confirming Parmesan is rennet‑free or using a vegetarian hard cheese, and for a fully plant‑based dip, substitute vegan cream cheese, vegan mayo, plant‑based shredded cheese, and dairy‑free yogurt or sour cream alternatives.

You Must Know

– Flavor Boost – *For more punch*, add an extra clove of garlic and 1–2 teaspoons lemon juice, then taste the base before heating and adjust salt until it’s lightly salty but not sharp.

The lemon and salt balance the richness, and tasting pre-heating is easier than correcting after it’s hot.

Serving Tips

• Serve warm with tortilla chips, pita wedges, or crusty baguette slices.
• Offer alongside fresh veggie sticks: carrot, celery, bell pepper, and cucumber.
• Spoon into a hollowed sourdough boule for a fun bread-bowl presentation.
• Top with chopped chives or parsley and a squeeze of lemon before serving.
• Pair with a charcuterie board for a rich, shareable party centerpiece.

Storage & Make-Ahead

Cheesy spinach dip keeps well in the fridge for up to 3–4 days in an airtight container.

Make it a day ahead, then bake just before serving, adding a few extra minutes if cold.

This dip also freezes well for up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently to avoid separating.

In the microwave, use 50% power, stirring often.

In the oven, cover and warm at 160°C.

On stovetop, use low heat, stirring continuously.

Game‑Day Party Favorite

On game day, I always envision this bubbling spinach dip hitting the table just as the first big play unfolds, its molten cheese stretching in ribbons as you scoop in with a chip. The room goes quiet for a second, then you hear that soft crunch, the sigh, the “okay, who made this?” and suddenly everyone’s crowded around the dish.

I love how it anchors the snack spread—surrounded by tortilla chips, toasted baguette slices, and a bright ring of carrot sticks and celery. The garlicky aroma mingles with the warmth of the oven, wrapping the whole living room in a cozy, tailgate‑at‑home feel. It’s hearty but not fussy, easy to share, and always the first bowl scraped completely clean.

Final Thoughts

Give this Cheesy Spinach Dip a try and see just how quickly it disappears at your next gathering!

Don’t hesitate to tweak the seasonings or cheese blend to make it perfectly your own.

Frequently Asked Questions

Can I Make This Spinach Dip Without an Oven?

Yes, you can. I’d simmer everything in a skillet over low heat, stirring till molten and fragrant, then broil briefly if you can. Serve it steaming, tangled with cheese strands, scooped on crisp bread.

Is This Recipe Suitable for a Gluten-Free Diet?

Yes, it’s naturally gluten-free, as long as every ingredient you use is certified gluten-free. I’d double-check the cream cheese, sour cream, and mayonnaise labels, then serve it with gluten-free crackers or crisp vegetables.

How Can I Make a Lighter, Lower-Fat Version?

You can, and I’d start by swapping in Greek yogurt for sour cream, reduced‑fat cream cheese, and part‑skim mozzarella; as it bakes, you’ll still get a bubbling, tangy, garlicky dish that feels wonderfully indulgent.

Can I Freeze Leftovers for Longer Storage?

Yes, you can freeze leftovers, but texture changes. I’d cool the dip completely, spoon it into airtight containers, then reheat gently; you’ll still get that rich, garlicky aroma, though slightly less creamy.

What Are the Best Drinks to Pair With This Dip?

I’d pour a crisp Sauvignon Blanc or bubbly Prosecco—bright acidity slices through the richness. For non‑alcoholic, try sparkling water with lemon or a tart citrus soda; each sip refreshes your palate between creamy, garlicky bites.