If you’re on the hunt for a crowd-pleasing appetizer that effortlessly blends creamy, cheesy goodness with the mild, fresh taste of spinach, you’re in for a treat. This Easy Baked Spinach Dip Recipe is my go-to whenever friends come over or when I want a cozy snack that’s ready in a flash. I absolutely love how this dip turns out warm and gooey from the oven, with just the right hint of that classic spinach flavor you crave.
Why You’ll Love This Recipe
- Super Simple & Quick: You can have this dip ready to bake in under 10 minutes—perfect for last-minute guests.
- Make-Ahead Friendly: You can prepare it a day in advance and bake it just before serving, saving you stress on party day.
- No Mayo Needed: This recipe skips mayo, relying on cream cheese and sour cream for that rich, velvety texture.
- Family Favorite: My kids and their friends absolutely go crazy for this dip, and I bet yours will too!
Ingredients You’ll Need
Each ingredient here plays its own role, creating a creamy, cheesy, and flavorful dip. I like to grab a good quality cream cheese and fresh parmesan for the best melt and taste. Also, the dry vegetable soup mix is a secret weapon for seasoning without the hassle.
- Cream cheese: Softened cream cheese ensures a super smooth base for the dip.
- Sour cream: Adds tang and lightness to balance the richness.
- Frozen chopped spinach: Frozen spinach is convenient and works beautifully once you squeeze out the extra water.
- Dry vegetable soup mix: This mix brings in the perfect blend of herbs and seasoning with no extra effort.
- Mozzarella cheese: Melts wonderfully, giving that stringy, gooey texture.
- Parmesan cheese: Adds a nutty, sharp flavor and a golden crust when baked.
Variations
I love how versatile this Easy Baked Spinach Dip Recipe is—you can tweak it to fit your tastes or dietary needs. Play around with different cheeses or spice it up with a little kick. Don’t be shy about making it your own.
- Make it spicy: I add a pinch of red pepper flakes or a dash of hot sauce for a subtle heat that wakes up the flavors.
- Low-carb version: Swap out the sour cream for Greek yogurt and use part-skim mozzarella for a lighter dip.
- Extra cheesy: Try mixing in some sharp cheddar or pepper jack to amp up flavor and melty goodness.
- Fresh spinach twist: When spinach is in season, I sauté fresh spinach instead of using frozen—it gives a fresher taste but requires a bit more prep.
How to Make Easy Baked Spinach Dip Recipe
Step 1: Soften, Mix, and Prep Your Spinach
The key to that creamy base is starting with softened cream cheese and sour cream—beat them together with a hand mixer until smooth and lump-free. Then, thaw your frozen chopped spinach completely. I discovered the trick of squeezing all the excess water out with a clean kitchen towel to avoid a watery dip—don’t skip this, or your dip might turn out runny. Once dry, break up the spinach and fold it into the cream cheese mixture, adding in your dry vegetable soup mix and shredded mozzarella. Mix it all until combined.
Step 2: Bake Until Bubbly and Golden
Spread your mixture evenly into an oven-safe dish—a pie plate or a 6×8-inch dish works perfectly. Sprinkle the grated parmesan cheese on top; this creates a lovely golden crust. At this point, you can cover and refrigerate the dip for up to 24 hours if you want to make ahead. Just make sure to bring it to room temperature before baking. Pop it into a preheated 350°F oven for about 15-20 minutes until it’s hot and bubbly, with those edges turning beautifully golden.
Step 3: Serve It Up and Enjoy!
Once baked, serve it straight from the oven with your favorite crackers, sliced baguette, or even veggie sticks. It’s best enjoyed warm when the cheese is still melty and inviting.
Pro Tips for Making Easy Baked Spinach Dip Recipe
- Squeeze That Spinach Well: I learned the hard way that even a little excess moisture can make the dip watery—wringing spinach dry really makes a difference.
- Use Full-Fat Dairy: Going full-fat on cream cheese and sour cream gives richer flavor and creamier texture—you’ll thank me later!
- Let It Rest Before Baking: If making ahead, letting the dip sit covered in the fridge helps flavors meld beautifully, but bring it to room temp before baking for even heating.
- Watch Your Oven Times: It may look ready at 15 minutes, but keep an eye for golden edges and bubbling—those are signs your dip is perfectly cooked.
How to Serve Easy Baked Spinach Dip Recipe
Garnishes
I love sprinkling extra parmesan or some finely chopped fresh parsley on top right before serving—it brightens up the dish and adds a pop of color. Sometimes I add a tiny drizzle of good olive oil for a silky sheen that impresses guests.
Side Dishes
This dip pairs perfectly with crunchy crackers, toasted baguette slices, or even colorful veggie sticks like bell peppers and carrots for a fresh balance. For a fuller snack spread, I like serving it alongside a charcuterie board or simple grilled chicken skewers.
Creative Ways to Present
For parties, I sometimes bake this dip inside a hollowed-out sourdough loaf—guests love tearing off the bread and dipping right in! It’s also darling served in mini ramekins for individual portions or as part of a layered dip platter.
Make Ahead and Storage
Storing Leftovers
After you dip is all enjoyed, any leftovers can be stored in an airtight container in the fridge for up to 3 days. I like to keep them chilled and then reheat gently to maintain creaminess without drying out the dip.
Freezing
I have frozen this dip before, and while it loses a touch of that fresh texture, it still tastes fantastic. Freeze in a sealed container for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
The best way I found to reheat leftovers is in a 350°F oven for about 10-15 minutes until warm and bubbly again. If you’re in a hurry, the microwave works too—just watch closely to avoid overheating and drying it out.
FAQs
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Can I use fresh spinach instead of frozen in this Easy Baked Spinach Dip Recipe?
Absolutely! If using fresh spinach, sauté it gently to wilt, then cool and squeeze out all excess moisture before adding. Fresh spinach will give the dip a brighter flavor but takes a little more prep time.
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Is it necessary to use the dry vegetable soup mix?
The dry vegetable soup mix adds a quick and easy seasoning boost with herbs and flavor layers. If you don’t have it, you can substitute with garlic powder, onion powder, and some dried herbs like parsley and dill to taste.
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Can I prepare this dip ahead of time?
Yes! One of my favorite things about this recipe is that you can mix it, store it covered in the fridge for up to 24 hours, then bake it fresh right before serving—no rushing necessary.
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What can I serve with this spinach dip?
This dip pairs beautifully with crackers, toasted bread like baguette slices, pita chips, or fresh veggies like celery and carrots. It’s perfect for any snack or party spread.
Final Thoughts
This Easy Baked Spinach Dip Recipe holds a special place in my recipe rotation—it’s simple enough for a weeknight treat but impressive enough for entertaining. I love how it magically pulls together classic flavors with minimal effort, and how everyone always asks me for seconds. If you want a guaranteed hit for your next gathering or just an indulgent snack to cozy up with, trust me—you’ll want to try this one.
Print
Easy Baked Spinach Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Hot Spinach Dip is a warm, cheesy appetizer combining cream cheese, sour cream, spinach, and melted mozzarella and parmesan cheeses for a gooey, savory treat. It’s easy to prepare in under 10 minutes and can be made ahead of time, perfect for parties and gatherings served with crackers or baguette slices.
Ingredients
Main Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 package dry vegetable soup mix
- 1 cup mozzarella cheese
- 1/2 cup grated parmesan cheese (not powdered)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Mix Cream Cheese and Sour Cream: In a large bowl, use a hand mixer to beat the softened cream cheese and sour cream together until the mixture is smooth and creamy.
- Drain Spinach: Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove all excess water to prevent the dip from becoming watery.
- Combine Ingredients: Break up the drained spinach and add it to the cream cheese mixture along with the dry vegetable soup mix and mozzarella cheese. Mix everything thoroughly until well combined.
- Prepare for Baking: Spread the mixture evenly into an oven-proof dish such as a pie plate or a 6×8 inch baking dish. Sprinkle the grated parmesan cheese evenly on top.
- Optional Chill: You can cover the dish with plastic wrap and refrigerate it for up to 24 hours. Before baking, remove from the fridge and allow it to come to room temperature for even cooking.
- Bake: Bake in the preheated oven for 15-20 minutes until the dip is hot throughout and the edges are golden brown.
- Serve: Serve the hot spinach dip immediately with crackers or slices of baguette for dipping.
Notes
- This dip uses cream cheese instead of mayo, giving it a creamy yet cheesy depth of flavor.
- It can be made ahead and refrigerated for convenience, perfect for entertaining.
- Ensure to squeeze out all the moisture from spinach to avoid a watery dip.
- Serve warm for the best gooey texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 382 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 63 mg
