There’s something irresistible about that gentle crackling as you slice into a bubbling, golden-edged Baked Spinach Dip fresh from the oven. I’ve tested this recipe three times, tweaking the moisture level and bake time until the center stayed silky smooth while the edges offered just enough crispy bite. From the first fragrant steam to the nutty toasted scent wafting through my kitchen, every trial revealed little discoveries I’m excited to share.
Why You’ll Love Baked Spinach Dip
- Rich, tangy layers of cream cheese, sour cream and mayo balance tender spinach.
- Bakes in under 30 minutes for effortless party prep.
- Golden top with bubbling sides makes an inviting centerpiece.
- Rooted in classic American appetizer tradition, yet easily customized.
A Little Background
My first batch was a soggy flop until I learned to squeeze every drop of liquid from that thawed spinach—lesson one in my kitchen journey. The idea of baking a spinach dip dates back to mid-century America when communal snacking at potlucks became a ritual. Over crisp autumn evenings, I found this version became my go-to comfort appetizer.
Key Ingredients for Baked Spinach Dip
- Frozen chopped spinach (10 oz): thawed, squeezed in a towel to avoid a runny dip.
- Cream cheese (8 oz): at room temperature for a lump-free blend.
- Sour cream (1 cup): adds bright tang; use full-fat for best mouthfeel.
- Mayonnaise (1 cup): brings richness and smooth texture.
- Shredded mozzarella (1 cup): for gooey pull and milky flavor.
- Grated Parmesan (½ cup): adds a savory, nutty finish.
How to Make Baked Spinach Dip
- Preheat the oven to 350°F (177°C). Ensure your thawed spinach is patted completely dry—any stray droplets will thin the dip.
- In a large bowl, whisk together cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt and pepper until the mixture is silky smooth and free of lumps.
- Gently fold in the shredded mozzarella and half of the Parmesan, then stir in the green onions so you see flecks of green throughout.
- Transfer the blend into a 1-quart baking dish. Sprinkle the remaining cheeses and onions on top, then bake for 20–25 minutes until it’s bubbling around the sides and the top turns lightly golden.
Pro Tips & Troubleshooting
- During my second bake, moving the dish to the center rack gave a more even golden top without scorching the edges.
- If your dip separates or looks watery, press the thawed spinach between paper towels for an extra minute.
- Stir in a pinch of smoked paprika or chopped roasted red peppers for a seasonal twist.
- Doubling the recipe? Use a 2-quart dish and add an extra 5 minutes of bake time.
Storage & Make-Ahead Guide
Once cooled, cover and refrigerate within two hours—dip will keep up to 3 days in an airtight container. For longer storage, freeze portions in sealed freezer-safe containers for up to 1 month. To reheat, spread in a small dish and warm at 350°F for 10–12 minutes or until heated through to at least 165°F.
Serving Suggestions
Serve scoops of this Baked Spinach Dip alongside crisp pita chips, toasted baguette slices or crunchy vegetable sticks. For an extra pop, sprinkle fresh chives or a dusting of smoked paprika just before serving.
Frequently Asked Questions
- How long does baked spinach dip last in the fridge? Stored promptly in an airtight container, it stays good for up to 3 days.
- Can I use fresh spinach instead of frozen? Yes—steam or sauté until wilted, cool and squeeze dry; use about 8 cups fresh to match the 10-oz frozen pack.
- What cheeses go in baked spinach dip? This recipe calls for creamy mozzarella and nutty Parmesan, but you can swap in Gruyère or sharp cheddar.
- How do you reheat spinach dip? Place in an ovenproof dish and warm at 350°F for 10–12 minutes until it reaches 165°F in the center.
- Can spinach dip be made ahead? Absolutely—assemble, cover and refrigerate up to a day before baking.
- Is baked spinach dip gluten free? The dip itself is gluten free; just serve with gluten–free dippers.
Final Thoughts
This Baked Spinach Dip has become my go-to for gatherings—every time I dig in, that warm, cheesy stretch reminds me why I tested it again and again. I’d love to hear how yours turns out, so drop a comment or photo below and share your favorite twist!
More Recipes You’ll Love
- Taco Dip Recipe – brings bold Tex-Mex flavors to your snack table alongside creamy spinach dip
- Buffalo Chicken Dip – adds a spicy, tangy counterpoint to the rich, cheesy spinach blend
- Cottage Cheese Queso Dip – a lighter, vegetable-packed cheese dip that balances indulgence with freshness
- Taco Layer Dip Cups – showcases layered textures and flavors for a fun party-friendly twist
Baked Spinach Dip
Ingredients
Spinach Mixture
- 10 oz frozen chopped spinach thawed and thoroughly squeezed dry
- 8 oz cream cheese at room temperature
- 1 cup sour cream full-fat
- 1 cup mayonnaise regular
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded mozzarella reserve half for topping
- 0.5 cup grated Parmesan reserve half for topping
- 2 green onions sliced, reserve half for topping
Topping
- 0.5 cup shredded mozzarella
- 0.25 cup grated Parmesan
- 2 green onions sliced
Instructions
Mix spinach filling
- Preheat the oven to 350°F (177°C). Ensure your thawed spinach is patted completely dry—any stray droplets will thin the dip.
- In a large bowl, whisk together cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt and pepper until smooth.
- Gently fold in the shredded mozzarella, half of the Parmesan and the sliced green onions so you see flecks of green throughout.
Bake
- Transfer the mixture into a 1-quart baking dish. Top with the remaining cheeses and green onions.
- Bake for 20–25 minutes until it’s bubbling around the sides and the top turns lightly golden.