If you love a cozy, melted cheese dip that you can whip up in no time, you’re going to adore this Hot Spinach Dip Recipe. It’s that perfect balance of creamy, cheesy, and fresh spinach flavor that’s been my go-to for years when friends come over. I promise you, once you try it, it’ll become a staple in your appetizer lineup—warm, gooey, and ridiculously easy to make.
Why You’ll Love This Recipe
- Super Easy and Quick: You’ll have this dip ready to bake in under 10 minutes—no fuss, just yum.
- Rich, Creamy Texture: Cream cheese and sour cream combine for that perfect melt that’s irresistible.
- Make Ahead Friendly: I love that you can prepare it the day before and just pop it in the oven when guests arrive.
- Crowd-Pleaser: Whether it’s game day or a party, everyone goes crazy for this dip.
Ingredients You’ll Need
The ingredients in this Hot Spinach Dip Recipe are straightforward but work so well together—creamy cheeses, wholesome spinach, and a flavor-packed soup mix that brings everything to life. I always keep frozen chopped spinach in my freezer for dips like this because it saves so much time.
- Cream Cheese: Make sure it’s softened to get that silky smooth dip base.
- Sour Cream: Adds tang and creaminess to balance the richness.
- Frozen Chopped Spinach: Thaw and squeeze out all excess water for best dip consistency.
- Dry Vegetable Soup Mix: This is the secret boost of flavor, trust me on this one.
- Mozzarella Cheese: Melts beautifully and adds chewiness.
- Parmesan Cheese: Use grated, not powdered, for that sharp, nutty topping.
Variations
I like to keep this Hot Spinach Dip Recipe flexible so it fits any occasion or dietary preference. Feel free to make it your own and experiment—you might find your new favorite twist!
- Add Some Heat: I sometimes toss in a pinch of crushed red pepper flakes or a diced jalapeño for a subtle kick that my spice-loving friends adore.
- Swap the Cheese: Using pepper jack cheese instead of mozzarella adds a smoky, spicy touch I’ve grown fond of over time.
- Make it Gluten-Free: Pair with gluten-free crackers or veggie sticks instead of bread—still totally delicious and safe for friends with allergies.
- Fresh Spinach: When fresh spinach is in season, I lightly sauté it, drain well, and it works beautifully too.
How to Make Hot Spinach Dip Recipe
Step 1: Cream Together the Cheeses
Start by preheating your oven to 350°F. Then, in a large bowl, beat the softened cream cheese and sour cream with a hand mixer until completely smooth. This part is crucial—getting a creamy base means your dip will be velvety and well-blended, so no pesky lumps!
Step 2: Prepare the Spinach
Take the thawed frozen spinach and wrap it in a clean kitchen towel or several layers of paper towels. Squeeze out as much water as possible—this is the trick I learned to avoid a watery dip every single time. Break it up gently and add it to your cream cheese mixture.
Step 3: Combine Flavor and Cheese
Sprinkle the dry vegetable soup mix over your creamy spinach blend and add the mozzarella cheese. Mix thoroughly until everything’s combined evenly. The soup mix acts like a flavor bomb, instantly turning this simple dip into something extraordinary.
Step 4: Bake to Gooey Perfection
Spread the dip into an ovenproof dish—something like a pie plate or a 6×8-inch dish works perfectly. Sprinkle the grated Parmesan evenly on top. You can either bake it immediately or, if you want to make things ahead of time, cover and chill for up to 24 hours. Just be sure to let it come to room temperature before baking for even cooking. Bake for about 15-20 minutes until it’s bubbling and the edges turn that beautiful golden hue.
Pro Tips for Making Hot Spinach Dip Recipe
- Squeeze, Don’t Just Drain: Pressing out every drop of water from your spinach prevents a soggy dip—that was a game-changer for me.
- Use a Hand Mixer: It makes blending the cream cheese and sour cream silky smooth in minutes, no lumps allowed!
- Room Temperature Before Baking: If you make ahead, bringing the dip to room temp helps it bake evenly and stay creamy.
- Don’t Skip the Parmesan Topping: It crisps up beautifully and adds a sharp finish that takes this dip to the next level.
How to Serve Hot Spinach Dip Recipe
Garnishes
I usually sprinkle a little extra fresh grated Parmesan on top right after baking because I love that cheesy aroma and touch of flavor. Sometimes I add a few chopped fresh parsley leaves for a pop of green and freshness. If you like spice, a light dusting of smoked paprika or cayenne powder gives it a subtle background heat.
Side Dishes
I serve this hot spinach dip with an array of dippers—crackers are classic, but slices of toasted baguette or crunchy vegetable sticks like cucumber, celery, and carrots work beautifully. I even paired it once with crispy pita chips, and my family went wild.
Creative Ways to Present
For a party, I like to bake this dip right inside a hollowed-out bread bowl—so much fun and extra delicious as you tear the bread for dipping. Another idea I tried was individual ramekins for each guest, which looks fancy but is still super simple.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge. When reheated, the dip gets creamier after a day or two—like the flavors even deepen! Just give it a good stir after warming to bring the smooth texture back.
Freezing
Freezing hot spinach dip is possible, but I’ve found it changes the texture slightly—sometimes a bit grainy after thawing. If you want to freeze, I suggest freezing before baking and defrosting completely in the fridge before baking as usual.
Reheating
I reheat leftovers gently in the oven at 300°F, covered with foil, for about 10 minutes. Or I give it a quick zap in the microwave, stirring halfway through—just be careful not to overheat or it may separate.
FAQs
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Can I use fresh spinach instead of frozen for this Hot Spinach Dip Recipe?
Absolutely! If using fresh spinach, I recommend sautéing it lightly to wilt, then squeezing out all excess moisture before mixing it into the dip. This helps maintain the creamy texture and prevents the dip from getting watery.
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Can this Hot Spinach Dip Recipe be made ahead of time?
Yes! One of the best things about this dip is that you can prepare the whole mixture and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before popping it in the oven to ensure even baking.
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What’s the best way to serve this dip?
Serving with crackers, toasted baguette slices, or fresh veggie sticks is ideal. You want something sturdy enough to scoop up the warm, cheesy goodness without breaking.
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Is there a gluten-free option for this dip?
Definitely! Just make sure the vegetable soup mix you use is gluten-free (some brands have additives). Pair the dip with gluten-free crackers or veggie sticks to keep it safe for gluten-sensitive guests.
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Can I add other veggies or mix-ins?
Sure! Chopped artichoke hearts or mushrooms make delicious additions. I’ve also tried a sprinkle of crispy bacon on top before baking for a smoky crunch.
Final Thoughts
This Hot Spinach Dip Recipe holds a special place in my kitchen because it’s effortless yet feels indulgent—a true crowd-pleaser that never fails to get compliments. I love how you can make it ahead, and it always tastes like it just came out of the oven. So next time you want an appetizer that’s easy, cheesy, and downright addictive, give this one a whirl. I’m pretty sure you’ll find it hard to stop at just one serving!
Print
Hot 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 creamy, cheesy appetizer perfect for gatherings and parties. Made with cream cheese, sour cream, chopped spinach, vegetable soup mix, and mozzarella cheese, it’s baked until hot and golden, creating a deliciously gooey dip that’s easy to prepare and can be made ahead of time.
Ingredients
Dip 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 the powdered kind)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready to bake the dip evenly.
- Prepare the Cream Cheese Mixture: In a large bowl, use a hand mixer to beat the softened cream cheese and sour cream together until smooth and creamy. This forms the base of the dip.
- Drain the Spinach: Place the thawed spinach into a clean kitchen towel or several sheets of paper towels and squeeze firmly to remove all excess water. This step prevents the dip from becoming watery.
- Combine Ingredients: Break up the drained spinach and add it to the cream cheese mixture. Add the dry vegetable soup mix and mozzarella cheese, then mix thoroughly until all ingredients are well incorporated.
- Transfer to Baking Dish: Spread the mixture evenly into an ovenproof dish such as a pie plate or a 6×8-inch baking dish. Sprinkle the grated parmesan cheese evenly on top.
- Optional Chill: If desired, cover the dish with plastic wrap and chill in the refrigerator for up to 24 hours. Before baking, bring the dip to room temperature for best results.
- Bake the Dip: Place the dish in the preheated oven and bake for 15-20 minutes, or until the dip is hot throughout and the edges turn golden brown.
- Serve: Remove from oven and serve warm with crackers or slices of baguette for dipping.
Notes
- The dip contains no mayonnaise, relying on cream cheese and sour cream for a rich and creamy texture.
- You can prepare the dip ahead of time by mixing and chilling it before baking.
- For best texture, ensure all excess spinach water is squeezed out to avoid watery dip.
- Serve hot for the best gooey, melty experience.
Nutrition
- Serving Size: about 1/8th of recipe
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 382 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 63 mg
