Spinach Dip Bake is my go-to hot, cheesy spinach dip when I want something rich and reliable that doesn’t need babysitting. It’s creamy, garlicky, and hits that familiar spinach dip comfort-food note without being fussy.
This version is especially good because it bakes up thick and scoopable, not watery, with a melty cheese top that gets lightly browned. I like the mix of cream cheese, sour cream, and mayo here—it tastes classic and stays smooth.
I make this a lot for game day, casual get-togethers, or as a quick appetizer when dinner is still a ways off. It’s great with chips and bread, but I always put out a few crunchy veggies too.
Why You’ll Love This Recipe
Fast and easy: It comes together quickly, and the oven does the rest while you get everything else ready.
Thick, not watery: When the spinach is squeezed really dry, the dip stays creamy and scoopable instead of turning runny.
Classic spinach dip flavor: Creamy dairy, plenty of garlic, and salty cheese—simple, familiar, and really satisfying.
Great for parties: It’s easy to set out with a few dippers, and it stays good and warm on the table for a bit.
Easy to tweak: Add artichokes, green onions, extra heat, or keep it plain—this base recipe handles it all.
Ingredients You’ll Need
Dip
- Frozen chopped spinach: I like frozen here because it’s consistent and easy. The big thing is getting it really, really dry so the dip doesn’t turn loose.
- Cream cheese: Softened cream cheese mixes in smoothly and gives the dip that classic body. Full-fat is what I use for the best texture.
- Sour cream: This keeps the dip tangy and creamy. Greek yogurt works too if you want it a little lighter.
- Mayonnaise: Mayo makes the whole dip taste more like the familiar deli-style spinach dip. If you’re unsure, keep it—this is where a lot of the flavor comes from.
- Shredded mozzarella: Mozzarella gives you that mild, melty cheese pull. Pre-shredded is fine, but freshly shredded melts a bit smoother.
- Parmesan: Parmesan adds that salty, sharp edge that keeps the dip from tasting flat. I use grated, but finely shredded works too.
- Garlic: Fresh minced garlic is best here. It’s a simple dip, so the garlic really shows up.
- Kosher salt: Start with a little, then adjust if you need to. The cheeses add salt too.
- Black pepper: Just enough to give it some bite. Fresh cracked is nice if you have it.
- Red pepper flakes (optional): I like a small pinch for gentle heat. Leave it out if you want it totally classic.
Optional add ins
- Artichoke hearts: The canned kind is easy and works well. Chop them up so they mix in evenly and don’t take over each scoop.
- Green onions: These add a little fresh bite. I like them especially if you’re serving the dip with richer dippers like baguette slices.
Topping and serving
- Shredded mozzarella: A little extra on top helps it brown and gives you that cheesy finish.
- Tortilla chips: Sturdy chips are best so they don’t snap mid-dip. The thick restaurant-style ones work great.
- Toasted baguette slices: I like these when I want something a bit more substantial than chips. Toasted is important so they don’t get soggy.
- Crackers: Use something crisp and sturdy. Buttery crackers are especially good with the garlicky dip.
- Celery sticks: Crisp celery is nice for contrast, and it’s great if you want a lighter dipper option.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and lightly grease a 1-quart baking dish.
- Drain the spinach: Thaw the spinach, then squeeze it very dry so the dip doesn’t turn watery.
- Mix the base: In a bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the mix-ins: Stir in the spinach, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Add the artichokes and green onions if you’re using them.
- Fill the dish: Spread the mixture evenly into the prepared baking dish.
- Add the topping: Sprinkle the extra mozzarella over the top.
- Bake: Bake for about 20 to 25 minutes, until hot and bubbling and lightly browned on top.
- Rest: Let the dip rest for 5 minutes so it thickens up a bit.
- Serve: Serve warm with tortilla chips, toasted baguette slices, crackers, or celery sticks.
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’s almost dry. This is the difference between a thick dip and a watery one. I usually grab a few handfuls at a time and keep squeezing until no more liquid comes out.
Use softened cream cheese. If it’s too cold, it stays lumpy and takes forever to mix smooth. Let it sit out for a bit, or microwave it briefly in short bursts.
Don’t go heavy on salt at first. Parmesan and mozzarella both bring salt, and chips/crackers add more. You can always stir in a pinch more after baking if you want.
Use a shallow dish if you like more browned top. A wider baking dish gives you more surface area, which means more bubbly, browned cheese.
Let it rest before serving. Five minutes doesn’t sound like much, but it helps the dip thicken so it doesn’t slide off your chips.
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 and crackers: Put out a mix of tortilla chips and sturdy crackers so people can choose. The thicker chips hold up better once the dip cools a little.
- Toasted bread: Toasted baguette slices are great if you want something more filling. I like a light toast so they stay crisp.
- Veggie tray: Celery is classic, but carrots, cucumber spears, and bell pepper strips are good here too. The crunch is a nice break from the creamy dip.
- Extra toppings: A sprinkle of green onions on top right before serving looks nice and adds a little bite. If you like heat, a few red pepper flakes work too.
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. I usually just cover the baking dish, or transfer it to a small container if there isn’t much left.
To reheat, warm individual portions in the microwave, or reheat the whole dish in the oven until hot again. If the top looks a little dry, you can add a small sprinkle of mozzarella before reheating.
You can also make this recipe ahead. Assemble the dip in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking.
When baking from cold, plan on adding 5 to 10 extra minutes to the baking time. Just bake until it’s bubbling and heated through.
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. Sauté about 8 to 10 ounces of fresh spinach until wilted, then let it cool and squeeze it very dry before adding it to the dip. Fresh spinach holds a lot of water, so don’t skip the squeezing.
How do I keep baked spinach dip from getting watery?
The spinach has to be drained extremely well. Thaw it fully, then squeeze it hard (a clean kitchen towel or several paper towels help) until it stops releasing liquid.
Can I make this with Greek yogurt?
You can swap plain Greek yogurt for the sour cream. It’ll be a little tangier and slightly less rich, but it still bakes up creamy.
How do I know when it’s done baking?
It should be hot and bubbling around the edges, and the top should be lightly browned. If it’s bubbling but still pale, you can bake a few minutes longer.
Can I add artichokes or other mix-ins?
Artichoke hearts and green onions both work really well here. If you want more heat, chopped jalapeños or extra red pepper flakes are easy additions too.
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
Spinach Dip Bake
INGREDIENTS
Dip
- 10 oz frozen chopped spinach thawed and well drained
- 8 oz cream cheese softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional.
Optional add ins
- 1 cup canned artichoke hearts drained and chopped
- 2 tbsp chopped green onions.
Topping and serving
- 1/4 cup shredded mozzarella cheese
- tortilla chips
- toasted baguette slices
- crackers
- celery sticks.
INSTRUCTIONS
Mix
- preheat oven to 375 F and lightly grease a 1 quart baking dish
- thaw spinach and squeeze very dry to prevent watery dip
- in a bowl mix cream cheese sour cream and mayonnaise until smooth
- stir in spinach mozzarella Parmesan garlic salt pepper and red pepper flakes and add artichokes and green onions if using.
Bake and serve
- spread mixture evenly in the baking dish and top with the extra mozzarella
- bake until hot and bubbling and lightly browned on top about 20 to 25 minutes
- rest 5 minutes to thicken then serve warm with chips bread or vegetables.
