Creamy, bubbly and indulgent, this 3-Cheese Spinach Dip is the kind of party starter that disappears before you can say "pass the chips." Softened cream cheese blended with sour cream and mayo creates a silky base that locks in flavor from spinach, mozzarella and Parmesan. It’s quick to pull together, perfect for potlucks, holiday gatherings, game-day snacking, or a cozy movie night when you want something warm and shareable. If you like spinach-and-cheese combos, you might also enjoy this creamy gnocchi with spinach and feta for another comforting dinner option.
Why you’ll love this dish
This dip hits familiar comfort-food notes: creamy texture, melty cheese, and a garlicky edge without being overpowering. It’s approachable for cooks of any skill level and scales easily for a crowd. Make it for last-minute entertaining, a simple appetizer for holiday spreads, or a kid-friendly snack they’ll actually eat.
"I made this for a Super Bowl party and it was the first thing gone — rich, cheesy and not too heavy." — a happy home cook
Reasons to try it:
- Fast assembly: no cooking on the stovetop, just mix and bake.
- Budget-friendly: common pantry and fridge staples.
- Crowd-pleaser: familiar flavors most people enjoy.
- Flexible: easy to customize with add-ins like artichokes or bacon.
How this recipe comes together
A quick overview so you know what to expect:
- Soften the cream cheese so it blends smooth with the sour cream and mayo.
- Fully drain thawed frozen spinach so the dip stays creamy, not watery.
- Stir cheeses and seasonings into the base, then transfer to a greased baking dish.
- Top with extra cheese and bake until bubbly and lightly golden.
- Rest briefly so the dip sets slightly — this makes scooping easier.
This simple step-by-step flow keeps prep under 10 minutes and bake time under 30, which is why it’s a go-to when you need something fast and impressive.
What you’ll need
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 10 oz frozen spinach, thawed and very well drained (see notes)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredient notes and substitutions:
- Cream cheese: full-fat gives the creamiest result; reduced-fat works but is less luxurious.
- Sour cream/mayo: swap mayo for more sour cream (or Greek yogurt) to taste. Greek yogurt lightens it up and adds tang.
- Spinach: fresh spinach can be used — wilt it in a skillet, cool, squeeze dry, and measure about 6–8 cups before chopping.
- Cheeses: mix in 1/2 cup fontina or provolone for extra melt. Use vegetarian Parmesan if needed.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (an 8×8-inch or similar works well).
- In a large mixing bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth and creamy. A rubber spatula or hand mixer works.
- Squeeze the thawed spinach in a clean towel or paper towels until most moisture is gone. Chop if large. Add the spinach to the bowl.
- Stir in mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle a little extra mozzarella and Parmesan on top for a golden finish.
- Bake uncovered for 20–25 minutes, until the top is bubbly and slightly golden. If you like extra browning, broil for 1–2 minutes (watch closely).
- Let the dip rest for about 5 minutes so it sets and thickens slightly. Serve warm with tortilla chips, baguette slices, or veggie sticks.
Best ways to enjoy it
Serve this dip warm and bubbly. Classic pairings:
- Tortilla chips, pita chips, or sturdy crackers.
- Toasted baguette slices or crostini for a more elegant bite.
- Raw vegetable sticks: carrot, celery, bell pepper, and cucumber.
- Spoon over baked potatoes or use as a filling for warm mushroom caps.
For a hearty party spread, serve it alongside sliders or sandwiches — it pairs especially well with roast beef, like these slow-cooked Crockpot French Dip sandwiches, where the creaminess complements the savory meat.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Transfer to a shallow dish for faster chilling and even reheating.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Texture may change slightly after freezing.
- Reheating: Oven method — place in a 325°F (160°C) oven covered with foil and heat until warm (about 15–20 minutes). Microwave method — heat in 30–45 second bursts, stirring between each interval to maintain creaminess. Avoid overheating to prevent separation.
- Food safety: Do not leave the dip at room temperature for more than 2 hours to limit bacterial growth.
Pro chef tips
- Always bring cream cheese to room temperature for a lump-free base.
- Drain spinach aggressively — leaving water in is the most common cause of a runny dip. Use a clean dish towel and really wring it out.
- Use freshly grated Parmesan for better flavor and melt. Pre-grated powdered Parmesan won’t melt as nicely.
- If you want a smoother texture, pulse the mixture in a food processor before baking.
- To get a golden crust without overbaking, bake until hot and bubbly, then broil for 1–2 minutes while watching closely.
Creative twists
- Spinach-artichoke: Stir in 3/4 cup chopped marinated or jarred artichoke hearts (drained).
- Bacon + chives: Fold in crumbled cooked bacon and top with chopped chives for a smoky finish.
- Spicy: Add 1/4–1/2 tsp red pepper flakes or a spoonful of diced jalapeño.
- Lighter version: Replace mayo with plain Greek yogurt and use low-fat cream cheese.
- Vegan/dairy-free: Use vegan cream cheese, vegan mayo, and shredded dairy-free mozzarella. Increase nutritional yeast for umami.
- Mediterranean: Swap mozzarella for crumbled feta and add sun-dried tomatoes and oregano.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 10 minutes of active prep and 20–25 minutes of baking, plus a 5-minute rest. Total time is roughly 35–40 minutes.
Q: Can I use fresh spinach instead of frozen?
A: Yes. Wilt about 6–8 cups of fresh spinach in a skillet over medium heat, cool slightly, squeeze out excess moisture, and chop before adding. Fresh spinach yields a brighter flavor but needs that wilting and squeezing step.
Q: Can I make this ahead of time?
A: Absolutely. Mix the dip and refrigerate in the baking dish (covered) for up to 24 hours. Add extra cheese on top and bake as directed when ready. If frozen, thaw in the fridge overnight before baking; texture will be a touch different but still tasty.
Q: Is this recipe vegetarian?
A: Yes — it’s vegetarian as written. It’s not vegan (contains dairy) unless you use dairy-free substitutes listed under variations.
Q: Can I bake this in a slow cooker or Instant Pot?
A: You can rework it for the slow cooker: combine ingredients in the crock, cover, and cook on low for 1–2 hours until hot and bubbly, stirring once. For faster warm-up, the oven method gives a better browned top and texture.
If you have other questions about technique, substitutions, or scaling this for a crowd, ask and I’ll help you adapt it.
3-Cheese Spinach Dip
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Full-fat gives the creamiest result; reduced-fat works but is less luxurious.
- 1/2 cup sour cream Can swap mayo for more sour cream or Greek yogurt to taste.
- 1/4 cup mayonnaise
- 10 oz frozen spinach, thawed and well drained 6-8 cups of fresh spinach can be used instead.
- 1 cup shredded mozzarella cheese Mix in fontina or provolone for extra melt.
- 1/2 cup grated Parmesan cheese Use vegetarian Parmesan if needed.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (an 8x8-inch or similar works well).
- In a large mixing bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth and creamy.
- Squeeze the thawed spinach in a clean towel until most moisture is gone. Chop if large.
- Add spinach to the bowl along with mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle extra mozzarella and Parmesan on top for a golden finish.
Baking
- Bake uncovered for 20–25 minutes, until the top is bubbly and slightly golden.
- If you like extra browning, broil for 1–2 minutes, watching closely.
- Let the dip rest for about 5 minutes before serving, so it sets and thickens slightly.