Cheesy Spinach Dip
A creamy, garlicky hot spinach dip that is perfect for scooping with bread or chips, made with frozen spinach for convenience and rich cheesy goodness.
Ingredients
For the dip
- 10 oz frozen chopped spinach, thawed and well drained Squeeze or press out excess water
- 1 cup sour cream
- 8 oz cream cheese, softened to room temperature Helps achieve a smooth mix
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise Substitute: plain Greek yogurt for tang and less fat
- 2 cloves garlic, minced Or 1/2 tsp garlic powder in a pinch
- 1/4 tsp salt
- 1/4 tsp black pepper
- Crushed red pepper flakes, optional For heat
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (an 8x8-inch or similar works well).
- In a medium bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth and creamy.
- Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if you want heat. Mix thoroughly.
- Fold in the well-drained spinach, shredded mozzarella, and grated Parmesan until evenly distributed.
- Spread the mixture into the prepared baking dish in an even layer. Smooth the top with a spatula.
Baking
- Bake uncovered for 25 to 30 minutes, until the top is bubbling and the edges are slightly golden.
- Remove from oven and let rest for 5 minutes — this helps the dip set so it doesn’t run when scooped.
Notes
For a thicker, chunkier dip use coarsely chopped spinach after draining; for a smoother texture, pulse the mixture briefly in a food processor before baking. Serve hot with cubed crusty bread, tortilla chips, or vegetable sticks.