I’m excited to share my Creamy Spinach Dip, a silky blend of cream cheese, sour cream, tender spinach and melty cheeses paired with crusty bread that always vanishes at parties.

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I always bring my version of Creamy Spinach Dip to gatherings and it somehow becomes the thing people remember most. It’s built on cream cheese and sour cream, a simple base that somehow turns into something dangerously addictive.

There’s a silky tang and little pops of flavor that make folks go quiet, then reach for more. I’ve fine tuned this over years, made dumb mistakes, forgot it at home once, and every time it still vanishes.

People tell me it belongs in Best Dip Recipes lists, and weirdly that makes me proud, like I snuck a win into a party.

Ingredients

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Rich creamy base that adds fat and calcium, makes dip velvety and smooth
Tart tangy cream adds light acidity and some protein works well with lemon
Frozen spinach brings fibre iron and earthy flavor after squeezing out excess water
Sharp salty Parmesan gives umami calcium and a nutty finishing flavor
Pungent garlic packs flavor and tiny health benefits not sweet more savory
Adds bold sharpness and extra melty texture gives tang and salty bite
Mild stretchy mozzarella contributes gooey pull and creamy mouthfeel without overpowering
Crusty bread provides crunch and carbs for scooping balances creamy richness nicely

Ingredient Quantities

8 ounces cream cheese, softened not rock hard

1 cup sour cream room temp

1/2 cup mayonnaise

10 ounce frozen chopped spinach, thawed and squeezed dry

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded sharp cheddar cheese

2 cloves garlic, minced

2 green onions, thinly sliced

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon lemon juice (optional but nice)

1 baguette or crusty bread, sliced for dipping

How to Make this

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1. Preheat oven to 350 F and set a rack in the middle, slice the baguette now so it’s ready.

2. Put the softened cream cheese in a medium bowl, add the sour cream and mayonnaise and beat with a fork or whisk until smooth, no big lumps. If your cream cheese is still stiff, cut it into cubes and microwave 10 seconds at a time until soft.

3. Make sure the spinach is really dry, squeeze it in a clean kitchen towel or bunch of paper towels until it stops dripping, then chop a little so it mixes easier.

4. Fold the squeezed spinach into the cream cheese mixture, then add the mozzarella, Parmesan, cheddar, minced garlic, most of the sliced green onions, Worcestershire sauce, kosher salt, black pepper and the lemon juice if you are using it. Taste and adjust salt or lemon if needed, it’s okay to tweak.

5. Transfer the dip to an ovenproof baking dish, smooth the top and sprinkle a little extra mozzarella or Parmesan on top if you want a cheesy crust.

6. Bake about 20 to 25 minutes until the center is bubbly and the top is lightly golden, oven times vary so keep an eye on it after 18 minutes.

7. While it bakes, arrange the bread slices on a sheet pan and toast in the oven for 5 to 8 minutes until crisp, or just warm them, either way they should be sturdy enough to scoop. Save a few green onion slices for garnish and scatter them over the hot dip when it comes out.

8. Let the dip rest 3 to 5 minutes so it cools enough to scoop but stays warm, serve with the sliced baguette and enjoy. Leftovers keep covered in the fridge for a few days and reheat great in a microwave or oven.

Equipment Needed

1. Oven, preheat to 350 F and set the rack in the middle
2. Medium mixing bowl, for creaming the cheeses
3. Whisk or fork, either one works fine
4. Spatula or wooden spoon, for folding and scraping the bowl
5. Ovenproof baking dish (about 8×8 or similar)
6. Sheet pan, to toast the baguette slices
7. Cutting board and sharp knife, to slice bread and chop spinach
8. Clean kitchen towel or paper towels, to squeeze the spinach really dry
9. Measuring cups and spoons, plus a cheese grater if you grate your own cheese

FAQ

Q: Can I use fresh spinach instead of the frozen 10 ounce bag? A: Yes, you can, it's fine. Use about 10 to 12 ounces fresh, sauté it quickly until wilted, cool it, then squeeze out as much water as you can with a towel or cheesecloth. If you dont remove the water the dip gets runny.

Q: How long will this dip keep in the fridge and can I freeze it? A: Store in an airtight container up to 3 to 4 days. You can freeze it but texture changes because of the sour cream and mayo, so expect it to be a bit grainy after thawing; freeze up to 2 months, thaw in fridge and stir or bake to help recombine.

Q: Any quick tips for reheating so it stays creamy? A: Bake at 350 F for 18 to 25 minutes until bubbly, or microwave in 30 second bursts stirring between until hot. If you want a golden top toss it under the broiler for 1 to 2 minutes but watch it close so it doesnt burn.

Q: Can I make it lighter or use other dairy substitutions? A: Yep. Swap Greek yogurt for sour cream or use light cream cheese and reduced fat mayo, but the dip will be tangier and a bit thinner. Adding a little extra Parmesan helps keep flavor if you cut fat.

Q: How can I change the flavor, like make it spicy or smoky? A: Mix in chopped pickled jalapeno, red pepper flakes, or a pinch of cayenne for heat. For smokiness add smoked paprika or a small amount of smoked cheddar. Taste as you go, a little goes a long way.

Q: Best dippers and serving ideas? A: Warm sliced baguette, toasted pita, crackers, or raw veggies like carrot and bell pepper work great. You can also use it as a baked pasta sauce or spread on sandwiches, its very versatile.

Creamy Spinach Dip Recipe Substitutions and Variations

Cream cheese → Neufchatel 1:1 for a lighter swap, or blended silken tofu (about 8 oz plus 1 tsp lemon juice) for a dairy free option; both give similar creaminess but tofu needs extra salt or lemon to taste.
Sour cream → Plain Greek yogurt 1:1 (same tang and thickness), or crème fraîche if you want richer, slightly sweeter flavor.
Parmesan → Pecorino Romano 1:1 for a saltier sharper bite, or 2 tablespoons nutritional yeast per 1/4 cup grated Parm for a vegan cheesy note.
Frozen chopped spinach → Fresh baby spinach (about 8 to 10 cups raw, wilt and squeeze out moisture) or chopped kale/swiss chard (cook until tender and squeeze dry) if you like a sturdier green.

Pro Tips

1) Soften the cream cheese the smart way. Cut it into small cubes and let it sit at room temp 20 to 30 minutes, or microwave 8 to 10 seconds at a time until barely soft. Don’t melt it, you just want it pliable so you can whisk it smooth, if you still have small lumps it’s ok, whisk with the sour cream until mostly smooth.

2) Make the spinach actually dry. Squeeze it in a clean kitchen towel or use a salad spinner and then press with paper towels until it stops dripping. A little extra squeeze now saves you a watery dip later. If you want more flavor, quickly saute the drained spinach with a splash of olive oil and a pinch of salt to evaporate leftover moisture, then cool before folding in.

3) Taste and tweak before it goes in the oven. Cheeses and saltiness vary so sample the mixture and add a squeeze of lemon, a bit more Worcestershire, or a pinch of nutmeg or hot sauce to deepen the flavor. If raw garlic is too sharp for some guests, swap in roasted garlic for a sweeter mellow taste.

4) Make the bread and bake count. Brush baguette slices with olive oil or garlic butter and toast until firm so they won’t fall apart. Bake the dip until it is bubbly and just lightly golden on top, then let it rest a few minutes so it firms up for scooping. For leftovers reheat gently in the oven or microwave with a splash of cream or sour cream to restore creaminess.

Creamy Spinach Dip Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Creamy Spinach Dip, a silky blend of cream cheese, sour cream, tender spinach and melty cheeses paired with crusty bread that always vanishes at parties.

Servings

servings

Calories

475

kcal

Equipment: 1. Oven, preheat to 350 F and set the rack in the middle
2. Medium mixing bowl, for creaming the cheeses
3. Whisk or fork, either one works fine
4. Spatula or wooden spoon, for folding and scraping the bowl
5. Ovenproof baking dish (about 8×8 or similar)
6. Sheet pan, to toast the baguette slices
7. Cutting board and sharp knife, to slice bread and chop spinach
8. Clean kitchen towel or paper towels, to squeeze the spinach really dry
9. Measuring cups and spoons, plus a cheese grater if you grate your own cheese

Ingredients

8 ounces cream cheese, softened not rock hard
1 cup sour cream room temp
1/2 cup mayonnaise
10 ounce frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese
2 cloves garlic, minced
2 green onions, thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional but nice)
1 baguette or crusty bread, sliced for dipping

Directions

Preheat oven to 350 F and set a rack in the middle, slice the baguette now so it's ready.
Put the softened cream cheese in a medium bowl, add the sour cream and mayonnaise and beat with a fork or whisk until smooth, no big lumps. If your cream cheese is still stiff, cut it into cubes and microwave 10 seconds at a time until soft.
Make sure the spinach is really dry, squeeze it in a clean kitchen towel or bunch of paper towels until it stops dripping, then chop a little so it mixes easier.
Fold the squeezed spinach into the cream cheese mixture, then add the mozzarella, Parmesan, cheddar, minced garlic, most of the sliced green onions, Worcestershire sauce, kosher salt, black pepper and the lemon juice if you are using it. Taste and adjust salt or lemon if needed, it's okay to tweak.
Transfer the dip to an ovenproof baking dish, smooth the top and sprinkle a little extra mozzarella or Parmesan on top if you want a cheesy crust.
Bake about 20 to 25 minutes until the center is bubbly and the top is lightly golden, oven times vary so keep an eye on it after 18 minutes.
While it bakes, arrange the bread slices on a sheet pan and toast in the oven for 5 to 8 minutes until crisp, or just warm them, either way they should be sturdy enough to scoop. Save a few green onion slices for garnish and scatter them over the hot dip when it comes out.
Let the dip rest 3 to 5 minutes so it cools enough to scoop but stays warm, serve with the sliced baguette and enjoy. Leftovers keep covered in the fridge for a few days and reheat great in a microwave or oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.