Spinach Dip
Make Spinach Dip in 35 minutes for a warm, cheesy appetizer that’s perfect for sharing.
Ingredients
- 8 ounce cream cheese, (softened)
- 3/4 cup sour cream
- 2 teaspoons garlic, (minced)
- 1 teaspoon onion powder
- 1 cup mozzarella cheese, (shredded)
- 1 cup Parmesan cheese, (grated)
- 10 ounces frozen spinach, (thawed and drained)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
Step 1: Preheat and prepare the baking dish
Preheat the oven to 400°F and prepare a 1-quart baking dish by spraying it lightly with non-stick cooking spray; set the dish aside to stay ready. Treat this as your first active step—get the vessel greased and waiting so the mixture can be transferred cleanly when it's ready.
Step 2: Cream together the base
In a medium mixing bowl add the softened cream cheese and the sour cream, then beat them together with a hand mixer until the mixture is completely smooth and glossy. Scrape the sides with a spatula so there are no lumps; the texture should be silky and homogenous before you add the seasonings and cheeses.
Step 3: Fold in seasonings, cheeses, and spinach, then spread
Add the minced garlic, onion powder, shredded mozzarella, grated Parmesan, kosher salt and black pepper to the smooth cream base. Fold in the thoroughly thawed and well-drained spinach until the green ribbons are evenly distributed and the mixture looks cohesive—creamy white and green with flecks of cheese. Transfer and spread the dip evenly into the prepared rustic oval baking dish so the top is smooth and level, ready for the oven.
Step 4: Bake until bubbly and serve warm
Bake the filled dish for 15–20 minutes, or until the surface is bubbling and the top is gently golden and slightly crisp. Let it rest briefly, then scoop to reveal the velvety, molten interior and serve warm alongside sliced bread, a toasted baguette, or crackers for dipping.
Notes
- Squeeze thawed spinach in a clean towel or press in a colander to remove excess water.
- Soften cream cheese to room temperature for a smooth, lump-free base.
- Use freshly grated Parmesan for better flavor and melt.
- If reheating, add a splash of sour cream or milk to restore creaminess.