3-Cheese Spinach Dip
A creamy and indulgent dip featuring softened cream cheese, sour cream, mayo, spinach, mozzarella, and Parmesan - perfect for any gathering.
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.
Notes
Serve warm with tortilla chips, baguette slices, or veggie sticks. Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months.