A warm, gooey bake of creamy cheese and tender spinach that disappears the moment it hits the table — that’s what this Irresistible Hot Spinach Dip delivers. It’s the kind of crowd-pleasing appetizer you bring to game day, potlucks, holiday gatherings, or a cozy movie night at home. With simple pantry ingredients and a short oven time, it transforms into a bubbling, golden-topped dip everyone will reach for. If you enjoy rich, savory starters, you might also like the flaky richness in the best garlic butter salmon recipe for a fuller meal pairing.
Why you’ll love this dish
This hot spinach dip balances creamy tang from cream cheese and sour cream with melty shredded cheddar and mozzarella for stringy, comforting texture. It’s quick to assemble, uses inexpensive grocery staples, and feeds a crowd without fuss. It’s also versatile — serve it as an appetizer, a party dip, or even spooned over baked potatoes for a decadent weeknight twist.
“We tried this at a family gathering and it was gone in ten minutes — perfectly cheesy, warm, and not too heavy.” — a regular at my dinner table
Perfect occasions: game-day snacking, holiday appetizer spread, casual get-togethers, or a simple starter before a weeknight dinner.
How this recipe comes together
This version is straightforward: wilt fresh spinach, squeeze out excess moisture, blend with softened cream cheese and sour cream, fold in shredded cheese and seasonings, then bake until bubbly and lightly browned on top. The short sauté step concentrates the spinach flavor and prevents a watery dip; the final oven time melds flavors and crisps the top slightly for contrast.
- Prep time: about 10–15 minutes (plus wilting spinach)
- Cook time: 25–30 minutes in the oven at 350°F (175°C)
- Total yield: serves 6–8 as an appetizer
What you’ll need
- 10 ounces fresh spinach, washed and roughly chopped after wilting (see tips below)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 cup shredded cheese (a mix of cheddar and mozzarella is recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Additional shredded cheese for topping (about 1/4–1/2 cup)
Notes and substitutions: - Frozen spinach can be used (see FAQ), but thaw and squeeze thoroughly to remove liquid.
- For tangier dip, swap half the sour cream for plain Greek yogurt.
- For a richer flavor, add 1/4 cup grated Parmesan or Pecorino.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish (an 8×8-inch or 1.5–2-quart dish works well).
- Heat a skillet over medium heat and sauté the washed spinach just until wilted, about 2–3 minutes. Remove from heat and chop finely. Place spinach in a clean kitchen towel and squeeze to remove as much liquid as possible — this prevents a runny dip.
- In a mixing bowl, beat the softened cream cheese with the sour cream until smooth and creamy. Stir in the shredded cheese, garlic powder, onion powder, salt, and pepper. Fold in the chopped, well-drained spinach until evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the reserved shredded cheese evenly over the top.
- Bake for 25–30 minutes, or until the dip is bubbly and the top is golden brown. If you want an extra-crispy top, broil on high for 1–2 minutes while watching closely.
Best ways to enjoy it
Serve hot straight from the oven with an assortment of dippers:
- Toasted baguette slices or crostini
- Pita chips, tortilla chips, or sturdy crackers
- Raw vegetables like carrot sticks, cucumber rounds, and bell pepper strips
- For a heartier spread at a small party, pair it with roasted or fried finger foods — for instance, it complements dishes like baked crunchy hot honey chicken nicely.
Garnish options: a sprinkle of chopped parsley, a drizzle of olive oil, or a scattering of crispy bacon bits for a smoky touch.
Storage and reheating tips
- Refrigerator: Store cooled dip in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through (about 10–15 minutes) or microwave in 30-second bursts, stirring between, until hot.
- Freezer: You can freeze the unbaked mixture in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and bake as directed. Freezing the baked dip changes the texture slightly (may be a bit grainy), so reheating in the oven rather than microwave gives better results.
- Safety: Discard any dip left out at room temperature for more than 2 hours to avoid foodborne bacteria risks.
Pro chef tips
- Drain the spinach aggressively: excess water is the most common reason dips get watery. Use a towel or squeeze with clean hands until nearly dry.
- Soften cream cheese at room temperature for easier mixing and a silkier texture.
- Mix cheeses: one sharp cheddar for flavor and mozzarella for stretch makes the best combo.
- Season to taste: garlic and onion powder give even savory flavor; add a pinch of nutmeg for subtle warmth if you like.
- Size matters: use a shallow dish if you want more surface browning; a deeper dish keeps it creamier.
Creative twists
- Spinach-artichoke: stir in 1 cup chopped, drained artichoke hearts for a classic variation.
- Spicy kick: fold in diced jalapeño or a pinch of cayenne for heat.
- Bacon & herb: add crispy bacon pieces and chopped chives or dill before baking.
- Lighter version: replace cream cheese with reduced-fat Philly and sour cream with Greek yogurt; expect slightly tangier flavor and thinner texture.
- Vegan swap: use vegan cream cheese, vegan shredded cheese, and olive oil–sautéed spinach; add a spoonful of nutritional yeast for umami.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw the spinach fully, then squeeze out as much liquid as possible (a clean towel or cheesecloth works well). Use about 10 ounces of frozen spinach after draining; if it’s very wet, reduce the sour cream slightly to keep texture right.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the dip and refrigerate it (unbaked) for up to 24 hours, then bake when you’re ready. If already baked, reheat in a 350°F oven until bubbly.
Q: Will the dip separate when reheated in the microwave?
A: Microwaving can sometimes cause separation. Reheating gently in a preheated oven (350°F) returns the best texture. If using a microwave, reheat in short intervals and stir between sessions.
Q: How do I prevent the top from burning while baking longer?
A: Tent the dish loosely with foil for part of the bake, then remove for the last 5–7 minutes to allow browning. For quick browning, finish with a 1–2 minute broil, watching carefully.
Q: Is this recipe kid-friendly?
A: Yes — the creamy, cheesy profile is usually a hit with kids. Tweak the seasonings (skip extra pepper or heat) to suit younger palates.
If you want more appetizer inspiration or party-friendly mains to pair with this dip, explore other savory recipes on the site for complementary flavors and textures.
Hot Spinach Dip
Ingredients
Main Ingredients
- 10 ounces fresh spinach, washed and roughly chopped after wilting Can use frozen spinach, thawed and drained.
- 8 ounces cream cheese, softened to room temperature Soften at room temperature for easier mixing.
- 1/2 cup sour cream For a tangier dip, swap half for Greek yogurt.
- 1 cup shredded cheese (a mix of cheddar and mozzarella) Added for a mix of flavor and stretch.
- 1 teaspoon garlic powder Season to taste.
- 1 teaspoon onion powder Season to taste.
- Salt and pepper to taste Salt and pepper to taste Adjust the seasoning according to preference.
- 1/4-1/2 cup additional shredded cheese for topping Sprinkle on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Sauté the washed spinach in a skillet over medium heat just until wilted, about 2–3 minutes. Remove from heat, chop finely, and squeeze out excess moisture in a kitchen towel.
- In a mixing bowl, beat the cream cheese with the sour cream until smooth. Stir in the shredded cheese, garlic powder, onion powder, salt, and pepper.
- Fold in the chopped spinach until evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer, and sprinkle reserved shredded cheese on top.
Cooking
- Bake for 25–30 minutes, or until bubbly and golden brown. Broil for an additional 1–2 minutes if a crispier top is desired.