A warm, bubbling bowl of cheesy, garlicky spinach dip is the easiest crowd-pleaser: creamy, comforting, and ready in under an hour. This hot spinach dip combines softened cream cheese and sour cream with a blend of cheddar and mozzarella for stretch and flavor, brightened by sautéed fresh spinach and pantry spices. It’s perfect as a party starter, a game-day staple, or a cozy snack before a weeknight meal — and it pairs nicely with garlicky mains like this garlic butter salmon recipe.
Why you’ll love this dish
This hot spinach dip hits a sweet spot between effortless and impressive. It’s quick to pull together, uses affordable ingredients you probably already have, and delivers that irresistible molten-cheese pull that guests love. Because the spinach is sautéed first, the dip isn’t watery — it’s concentrated, savory, and holds up well under heat.
“We served this at a family movie night and it disappeared before the opening credits — cheesy, smooth, and perfectly garlicky.”
Perfect occasions: appetizer for holiday parties, potlucks, weeknight snack, or part of a tapas-style spread. It’s kid-friendly, customizable for diets (see variations), and reheats well for later enjoyment.
How this recipe comes together
A quick overview so you know what to expect:
- Wilt fresh spinach in a hot skillet and chop it finely to avoid large greens in the dip.
- Soften and whip cream cheese with sour cream until silky for a smooth base.
- Stir in shredded cheeses, garlic and onion powders, and seasoning, then fold in the spinach.
- Bake the combined mixture in a greased dish until bubbling and golden on top. Let it rest a few minutes before serving for easier scooping.
This method keeps the texture creamy while ensuring the dip holds its shape and serves piping hot.
What you’ll need
- 10 ounces fresh spinach, washed (about 6–8 cups loosely packed leaves)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (use a mix of cheddar and mozzarella for flavor + meltiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Butter or olive oil for sautéing
- Additional shredded cheese (about 1/4–1/2 cup) reserved for topping
Notes and substitutions: - Use full-fat cream cheese and sour cream for the creamiest result. Low-fat options will be looser.
- Frozen chopped spinach (10–12 oz) can be used: thaw completely and squeeze out all water before folding in.
- Swap mozzarella for Monterey Jack for a milder melt, or add Parmesan for a salty tang.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 1–1.5 quart baking dish or pie plate.
- Heat a skillet over medium heat and add a small drizzle of olive oil or a pat of butter. Add the washed spinach in batches and sauté until just wilted, about 2–4 minutes per batch. Remove from heat and finely chop the wilted spinach. If using frozen, make sure it’s thoroughly defrosted and well-drained.
- In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and uniform. A hand mixer or sturdy whisk works well.
- Stir in 1 cup shredded cheese, garlic powder, onion powder, and a pinch each of salt and pepper. Taste and adjust seasoning before adding the spinach.
- Fold the chopped spinach into the cheese mixture until evenly distributed. If the mixture seems too loose, add a tablespoon more shredded cheese.
- Transfer the dip to the greased baking dish and smooth the top. Sprinkle the reserved shredded cheese evenly over the surface.
- Bake for 25–30 minutes, until the dip is bubbly and the top is golden brown. Let it rest for 5 minutes before serving so it sets slightly for easier scooping.
Best ways to enjoy it
This dip is versatile for presentation and pairing:
- Serve hot with toasted baguette slices, pita chips, tortilla chips, or sturdy crackers.
- Make a crudité platter with blanched carrots, bell pepper strips, and cucumber for a lighter option.
- Turn it into a party centerpiece by serving in a hollowed-out sourdough boule.
- For a full party menu, follow this savory starter with lighter mains and finish with a sweet treat like banana tempura for contrast.
Garnish ideas: a sprinkle of smoked paprika, a drizzle of olive oil, or a few lemon zest shreds for brightness.
Storage and reheating tips
- Refrigerator: Cool the dip to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: You can freeze the baked dip in an airtight container for up to 2 months. Note: texture may change slightly (creamier after reheating), but it remains tasty.
- Reheating: Reheat in a 350°F oven until warmed through (about 12–20 minutes from refrigerated). For single servings, microwave in 30-second bursts, stirring between intervals, until hot. Reheated food should reach 165°F internally for safety.
- If frozen, thaw overnight in the fridge before reheating.
Pro chef tips
- Remove excess moisture: Wilted spinach holds water. After sautéing, press it in a sieve or squeeze it in a clean dishtowel to remove liquid. This prevents a watery dip and ensures better cheese adhesion.
- Soften cream cheese properly: Take it out 30–60 minutes before starting, or microwave in 8–10 second bursts until just soft — not melted.
- Layer cheeses: Mixing a sharp cheddar (for flavor) with mozzarella (for melt) creates depth and gooey texture.
- Avoid overbaking: Pull the dip when it’s bubbly and the top is just golden; overbaking can make it dry and separate.
- Make-ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking — perfect for stress-free entertaining.
Creative twists
- Spicy: Add 1–2 diced jalapeños or 1/2 teaspoon crushed red pepper flakes for a kick.
- Bacon & caramelized onion: Fold in 4–6 slices cooked bacon and 1/2 cup caramelized onions for a savory-sweet upgrade.
- Artichoke mix: Stir in 1 cup chopped marinated artichoke hearts for classic spinach-artichoke dip.
- Vegetarian swap: Use dairy-free cream cheese and vegan shredded cheeses to make it dairy-free; add a tablespoon nutritional yeast for savory depth.
- Herbs and citrus: Fold in 1 tablespoon chopped fresh dill or basil and a teaspoon of lemon zest for a fresher finish.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Use a 10–12 ounce package of frozen chopped spinach. Thaw completely and squeeze out as much liquid as possible before adding — otherwise the dip will be watery.
Q: How long does the dip take from start to finish?
A: About 40–50 minutes total: 10–15 minutes sautéing and prep, then 25–30 minutes baking. If using frozen spinach, add a few minutes to drain and press excess water.
Q: Is this dip safe to make ahead?
A: Absolutely. Assemble the dip, cover, and refrigerate for up to 24 hours. Add the top cheese before baking. If fully baked, store refrigerated and reheat to 165°F before serving.
Q: Can I make this dairy-free or lower-fat?
A: For dairy-free, use plant-based cream cheese and sour cream and a vegan shredded cheese blend. For lower-fat versions, use light cream cheese and reduced-fat sour cream, but be aware the texture will be looser and less rich.
Q: What should I serve it with for parties?
A: Toasted bread slices, pita chips, sturdy crackers, or raw veggies. For a complete menu, serve alongside a simple protein and a light dessert.
If you want an adapted version (gluten-free chips, nut-free vegan swap, or a scaled-up party batch), tell me how many guests and I’ll adjust quantities and timing.
Cheesy Garlic Spinach Dip
Ingredients
For the dip
- 10 ounces fresh spinach, washed (about 6–8 cups loosely packed leaves)
- 8 ounces cream cheese, softened Use full-fat for the creamiest result.
- 1/2 cup sour cream Full-fat recommended.
- 1 cup shredded cheese Use a mix of cheddar and mozzarella.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt
- to taste Pepper
- for sautéing Butter or olive oil
- 1/4–1/2 cup additional shredded cheese Reserved for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 1–1.5 quart baking dish or pie plate.
- Heat a skillet over medium heat and add a small drizzle of olive oil or a pat of butter. Add the washed spinach in batches and sauté until just wilted, about 2–4 minutes per batch.
- Remove from heat and finely chop the wilted spinach. If using frozen spinach, ensure it is thoroughly defrosted and well-drained.
- In a mixing bowl, beat the softened cream cheese and sour cream together until smooth.
- Stir in the shredded cheese, garlic powder, onion powder, and season with salt and pepper to taste.
- Fold the chopped spinach into the cheese mixture until evenly distributed.
- Transfer the dip to the greased baking dish and smooth the top. Sprinkle the reserved shredded cheese evenly over the surface.
Baking
- Bake for 25–30 minutes, until the dip is bubbly and the top is golden brown.
- Let it rest for 5 minutes before serving.