Hot Spinach Dip
A warm, gooey bake of creamy cheese and tender spinach that disappears quickly, perfect for game day or gatherings.
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.
Notes
Store cooled dip in an airtight container for up to 3–4 days. Reheat in the oven or microwave. Can freeze the unbaked mixture for up to 1 month.