This creamy, cheesy Hot Spinach Dip recipe is a crowd-pleasing appetizer that’s perfect for game day, dinner parties, or anytime you’re craving something warm to dip! This easy recipe is made with frozen spinach, sour cream, cream cheese, garlic, and shredded mozzarella for that beautifully cheesy topping. 

Serve your spinach dip with tortilla chips, warm bread, or veggie sticks – however you do it, this one’s always a hit. In the photos, I’ve pulled out the inside of a loaf of bread to create a bread bowl to host the spinach dip – you can then chop and toast the leftover bread to dip into the spinach dip, genius!

If you like this dip, you might also enjoy my show-stopper buffalo white bean dip, this light and lemony whipped ricotta, or this summery white bean dip with chopped olives and red peppers on top.

Ingredient Notes

The full ingredient list and quantities are in the recipe card at the bottom of the post. Here’s a quick breakdown of the key components and some substitution tips for this spinach dip recipe.

• Frozen Spinach: Super convenient and works perfectly here. Just be sure to squeeze out as much moisture as possible after thawing. You can also use fresh spinach, sautéed down and chopped.
  
• Sour Cream: Adds tang and creaminess. Greek yogurt or crème fraîche are good substitutes.
  
• Cream Cheese: Makes the dip rich and smooth. Let it soften at room temperature for easier mixing.
  
• Cheddar + Red Leicester: Adds flavor and color. You can use any shredded cheese you like—Monterey Jack, Gouda, or even a spicy pepper jack.
  
• Mozzarella: It melts beautifully and gives that gooey top layer.
  
• Garlic: Freshly minced garlic brings depth and warmth.
  
• Parsley, Salt & Pepper: Keep things seasoned and flavorful. You can add a pinch of chili flakes or nutmeg for extra depth if you’d like.

You could also fold some cooked artichokes into your dip for a classic spinach and artichoke dip.

How To Make This Delicious Spinach Dip Recipe

Here’s a step-by-step overview. The exact times and quantities are in the recipe card below.

1. Cook the Spinach

Add a splash of olive oil to a pan and cook the frozen spinach over low heat for about 5 minutes, covered. The spinach blocks should break down this time – use your wooden spoon to help it if needed. 

Once thawed, drain off any excess liquid to avoid the dip being too soggy. Stir in your minced garlic and cook for another minute to release the flavor.

2. Mix Everything Together

Let the spinach and garlic mixture cool for 5 minutes (to avoid splitting the cream cheese), then stir in the cream cheese, sour cream, seasonings, and shredded cheese mix.

3. Bake or Grill

Transfer to the spinach dip to an ovenproof dish or bread bowl, top with mozzarella, and grill for 5 minutes until golden and bubbly.

Top Tips \ Chef’s Notes

• Remove excess moisture from the spinach: This keeps the dip thick and creamy instead of watery. If your frozen spinach produces a lot of excess moisture, squeeze it out with a clean cheesecloth/muslin if you have one. Kitchen roll will also work in a pinch!
• Let the cream cheese soften first: It mixes much more easily that way, and room temperature cream cheese is less likely to split than when it’s fridge-cold.
• Taste before baking: Adjust seasoning to your liking before you top it and bake.
• Serve warm: This dip is best straight from the oven or kept warm in a slow cooker.

Storage

Store any leftovers in the fridge in an airtight container for up to 3 days. Microwave in 30-second bursts or warm gently in the oven. I would only recommend reheating your dip once, but it’s best served immediately after grilling. 

FAQs