Whether you're gathering the family for game night, inviting friends over for a casual get-together, or simply craving a cozy snack, this creamy, cheesy spinach dip always disappears fast.
There's just something about a bubbling, golden dish of Warm Spinach Dip that draws a crowd, even before you set out the chips. You'll love how quick it comes together, how easy it is to make ahead, and just how flexible the recipe is for swaps and additions.
Ingredients needed:
A warm, creamy dip always starts with simple, quality ingredients. Here's what you'll need to create the melt-in-your-mouth texture and comforting flavor everyone loves.
Recipe Card?
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Substitutions
Want to tweak it? Go ahead! I made this recipe to be flexible and forgiving, perfect for adapting to what's already in your fridge.
- Substitute Greek yogurt for sour cream to lighten it up.
- Use Monterey Jack or white cheddar in place of mozzarella.
- Replace frozen spinach with fresh-just sauté and squeeze dry before adding.
- Swap the vegetable soup mix for your favorite seasoning blend or onion soup mix.
Instructions
These clear steps, with the photos I took for you for each stage, make this comfort dip foolproof, even for a kitchen beginner.
Preheat and Prep
Preheat the oven to 350°F. Lightly grease a pie dish or 8x8 pan.
Mix the Base
In a large bowl, stir together softened cream cheese and sour cream until smooth.
Can I use fresh spinach instead of frozen?
Yes! I substitute an equal weight of fresh spinach (about 10 ounces), wilted in a pan and squeezed dry before chopping and mixing in. My main trick is removing excess moisture so the dip doesn't turn watery.
Add Spinach and Seasoning
Squeeze the thawed spinach dry and mix it in with garlic, vegetable soup mix, and 1 cup of mozzarella.
Assemble the Dip
Spread evenly into the prepared dish. Top with the remaining mozzarella and all the Parmesan.
Bake to Perfection
Bake 15-20 minutes, until the top is golden and bubbly. Serve warm with chips, bread, or crackers.
What are the best dippers?
Tortilla chips, baguette slices, pita chips, crackers, and even veggie sticks (like carrots or celery) all work deliciously well.
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How long does it last in the fridge?
Store leftover dip in an airtight container for up to 3 days.
Storage and reheating instructions
Leftovers? Lucky you. Leftovers are a rare occurrence at my house. Here's how to keep that creamy goodness fresh for another round.
- Add a sprinkle of cheese before reheating to bring back that gooey top layer.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat covered in the oven at 325°F until warmed through, or in the microwave in short intervals.
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Salted Caramel Chocolate Chip Cookies
They'll easily become your new favorite cookie!
Frequently asked questions, answers and tips:
I DO NOT recommend freezing this dip, as the dairy-based ingredients can separate and the texture can suffer after freezing and reheating.
Different brands of sour cream and cream cheese can vary in tanginess-if it's too tart, try using a milder brand, reducing the sour cream slightly, or adding more cheese. A pinch of sugar can also round out sharp flavors.
Absolutely. The dip can be assembled up to a day in advance, covered, and refrigerated until ready to bake. Add 5-10 minutes to the bake time if starting cold from the fridge for best results.
Baked Spinach Dip
Ingredients
- 8 oz Cream Cheese softened
- 1 Cup Sour Cream
- 10 oz Frozen Chopped Spinach thawed & drained
- 1 teaspoon Garlic minced
- 1.4 oz. Vegetable Soup Mix pouch
- 1 ¼ Cup mozzarella cheese Shredded
- ½ Cup parmesan cheese Shredded
Instructions
- Preheat the oven to 350
- In a large mixing bowl stir together the cream cheese and sour cream.8 oz Cream Cheese, 1 Cup Sour Cream
- Squeeze any excess liquid from the spinach and add it to the cream cheese mixture.10 oz Frozen Chopped Spinach
- Add in the garlic, vegetable soup mix, and 1 cup of shredded mozzarella cheese.1.4 oz. Vegetable Soup Mix pouch , 1 teaspoon Garlic, 1 ¼ Cup mozzarella cheese
- Spread the mixture evenly across the bottom of a pie plate or an 8x8 square pan.
- Sprinkle the remaining ¼ cup shredded mozzarella and the shredded parm evenly across the top.½ Cup parmesan cheese
- Place in the oven and bake for 15-20 minutes or until the top is golden brown and the cheese is melted.
- Serve with chips, bread, crackers etc.
Notes
It can be made ahead, assembled, and then refrigerated until ready to heat and serve.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Evelyn says
I have many cans of spinach, can I use 1 or 2 of them?
Kristy Richardson says
Most cans of spinach are 13.5 ounces. I would only use one can of spinach and make sure it is drained really well, for more can of spinach you would need to double the recipe. You may also need to add a little more sour cream to the recipe as the can has a few extra ounces of spinach compared to the frozen type I used. ADding a little extra sour cream can help make the dip smooth enough that you can scoop with a cracker or chip. Hope it is delicious!