Cheesy Spinach Dip is the warm, creamy kind of appetizer I make when I want something rich, salty, and very easy to scoop. It’s baked, so it stays hot longer than the usual cold versions, and the top gets that melted cheese layer that I never skip.
This one has a cream cheese base with sour cream and mayo, plus garlic and a little parmesan to keep it from tasting flat. I like mozzarella here because it gives you that stretchy, mild cheesiness that works with spinach instead of fighting it.
I serve it when I’m putting out snacks for a casual get-together, especially with tortilla chips and a few crunchy veggies so there’s something for everyone.
Why You’ll Love This Recipe
Fast and Easy: It’s a simple mix-and-bake dip, and it comes together quickly without any fussy steps.
Actually Cheesy: Using mozzarella in the mix and on top gives you that gooey finish that makes baked spinach dip so good.
Good Flavor, Not Just Cream: Garlic, onion powder, and parmesan keep the dip savory so it doesn’t taste one-note.
Easy to Adjust: You can make it milder, add a little heat, or stir in extras like artichokes or bacon without changing the basic method.
Simple to Serve: Chips, bread, crackers, or veggies all work, so it’s easy to fit what you already have on hand.
Ingredients You’ll Need
Dip
- Frozen chopped spinach: I like frozen here because it’s consistent and easy. The big thing is squeezing it very dry so the dip stays thick.
- Cream cheese: Use full-fat if you can, and make sure it’s softened so it mixes in without lumps.
- Sour cream: This keeps the dip creamy and a little tangy. Full-fat gives the smoothest texture, but light works in a pinch.
- Mayonnaise: Mayo makes the dip richer and helps it stay creamy after baking. If you’re not a mayo person, plain Greek yogurt works too (it’s a little tangier).
- Mozzarella: I use low-moisture shredded mozzarella so it melts nicely without watering things down. Save some for the top so you get that melty layer.
- Parmesan: Grated parmesan adds a salty bite that keeps the dip from tasting bland.
- Garlic: Fresh minced garlic is best here. Jarred garlic works, but the flavor is a little softer.
- Onion powder: This adds that classic savory dip flavor without having to cook onions first.
- Red pepper flakes: Optional, but I like a small pinch for a little warmth. It shouldn’t make the dip “spicy,” just less flat.
- Kosher salt: Start modest and adjust, especially since parmesan and mozzarella bring salt too.
- Black pepper: Freshly ground is nice if you have it, but regular is fine.
For Serving
- Tortilla chips: My go-to for this dip. Pick something sturdy so it doesn’t snap in half.
- Sliced baguette: Great if you want a more “appetizer board” feel. Lightly toasted slices hold up well.
- Crackers: Use a thicker cracker if you can. The dip is hearty.
- Celery sticks: I like the crunch with the warm, creamy dip.
- Carrot sticks: A little sweetness works well with all the cheese and garlic.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and lightly grease a 1-quart baking dish.
- Prep the spinach: Squeeze the thawed spinach very dry, then chop it a bit finer if the pieces feel large.
- Mix the base: In a medium bowl, mix the cream cheese, sour cream, and mayonnaise until mostly smooth.
- Add the mix-ins: Stir in the spinach, garlic, onion powder, salt, pepper, red pepper flakes (if using), parmesan, and about 1 1/2 cups of the mozzarella until evenly combined.
- Fill the dish: Spread the dip mixture into the prepared baking dish, then top with the remaining mozzarella.
- Bake: Bake for about 20 to 25 minutes, until hot and bubbly and lightly golden on top. Let it rest for 5 minutes, then serve warm.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Squeeze the spinach until it feels dry. If it’s still wet, the dip can turn loose and a little watery. I usually squeeze it in a clean kitchen towel so I can really wring it out.
Soften the cream cheese first. Cold cream cheese makes mixing harder and you’ll end up with little lumps. Room temp mixes in quickly with the sour cream and mayo.
Hold back on the salt at first. Parmesan and mozzarella both add salt, and chips or crackers do too. Taste the mixture before baking and add more only if it needs it.
Use low-moisture mozzarella. Fresh mozzarella has more water and can make the dip a bit runny. The regular shredded kind melts the way you want for a baked dip.
Broil briefly if you want more color. If you like a more browned top, broil for 1 to 2 minutes at the end and watch closely so it doesn’t go too far.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Chips: Tortilla chips are the classic move, especially thicker restaurant-style chips. I’ll sometimes put out two bowls so people aren’t hovering over one spot.
- Bread: Serve with sliced baguette, lightly toasted if you have time. It turns this into more of a sit-down snack.
- Crackers: A sturdy cracker works well for smaller scoops. This is nice if you’re setting it out with other dips and spreads.
- Veggies: Celery and carrots keep things crisp and simple. Snap peas or bell pepper strips are good here too.
- Extra topping: Sprinkle a little extra parmesan or a pinch of red pepper flakes over the top right before serving. It makes it look finished without much effort.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat scoops in the microwave, or warm the whole dish in the oven until heated through.
You can make this recipe ahead by mixing the dip, spreading it into the baking dish, and covering it tightly. Keep it in the fridge and bake when you’re ready.
If you’re baking it straight from the fridge, you may need to add a few extra minutes. I usually just keep an eye on the edges for bubbling and the top for light browning.
If you want it to last longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat gently.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use fresh spinach instead of frozen?
Yes. Cook about 12 oz of fresh spinach until wilted, then squeeze it very dry and chop it. Fresh works well, it just takes a few extra minutes.
Can I swap the mayonnaise?
You can use plain Greek yogurt instead of mayonnaise. The dip will be a little tangier and slightly lighter, but it still bakes up creamy.
How do I keep baked spinach dip from being watery?
The main fix is squeezing the spinach very dry. Also try to use low-moisture shredded mozzarella and avoid adding anything watery (like undrained artichokes).
Can I add artichokes or bacon?
Yes, both are good here. Use drained, chopped artichoke hearts, or stir in cooked chopped bacon right into the mixture before baking.
How do I know when it’s done?
It’s done when the dip is hot all the way through, bubbling around the edges, and the top is lightly golden. Let it sit for a few minutes so it thickens up a bit before you dig in.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Spinach Dip
INGREDIENTS
Dip
- 10 oz frozen chopped spinach thawed and squeezed dry
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded mozzarella cheese divided
- 1 2 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 4 tsp red pepper flakes optional
- 1 2 tsp kosher salt or to taste
- 1 4 tsp black pepper.
For Serving
- tortilla chips
- sliced baguette
- crackers
- celery sticks
- carrot sticks.
INSTRUCTIONS
Mix
- preheat oven to 375 F and lightly grease a 1 quart baking dish
- squeeze spinach very dry then chop finer if needed
- in a bowl mix cream cheese sour cream and mayonnaise until mostly smooth
- stir in spinach garlic onion powder salt pepper red pepper flakes parmesan and 1 1 2 cups mozzarella until evenly combined.
Bake and Serve
- spread mixture into prepared dish and top with remaining 1 2 cup mozzarella
- bake until hot and bubbly and lightly golden on top about 20 to 25 minutes
- rest 5 minutes then serve warm with chips bread or vegetables.
